Quantitative analysis perspective: Ice growth and super-chilling state of frozen dough under quick freezing

Abstract

Ice crystal growth and dough quality under quick freezing were investigated in this study. The ice growth state (content and location) was analysed by the enthalpy balance method and electron microscopy analysis. The superchilling state was judged based on the quantitative analysis of ice crystals. The yeast fermentation performance and dough rheological properties of the frozen dough were assessed. The results showed that the −40 and −80 °C treatments led to quick dough freezing compared with the −20 °C freezing condition. Superchilled dough could be created at −40 °C (less than 35 min) or −80 °C (20 min). The yeast is intolerant to low temperature (−80 °C) based on the results of the dough system and the solution system. Moreover, for dough leavening performance, the freezing temperature and time should be taken into consideration. The elastic modulus and viscous modulus of the dough decreased after the freezing treatment, while the rheological characteristics of the superchilled samples were close to those of the unfrozen samples, which implies that the superchilling treatment maintained the gluten network structure of the dough.