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- W4387223432 abstract "Magnetic field individually applied on the maximum ice crystal formation zone (MMF) and the whole freezing process (WMF) was compared to improve the quality of multiple freezing-thawing treated dough. All treatments showed that the breadmaking performances of magnetic field-assisted freezing were better than the conventional freezing. Especially, the WMF-treated breads exhibited higher resilience and lower firmness than MMF-treated breads. WMF treatment made dough remained a continuous and compact gluten-starch matrix while the starches and glutens got separated in MMF-treated dough. It could keep the gluten macropolymer from freezing-induced depolymerization with the decreased free sulfhydryl by 7.09% and more ordered secondary structures. WMF had positive effects on the homogeneous water distribution and high water-binding ability in frozen dough where the freezable water decreased from 32.47% to 30.77%. This comparative study of different freezing stages provided new insights into the better application of magnetic field on frozen dough-based food." @default.
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- W4387223432 date "2024-03-01" @default.
- W4387223432 modified "2023-10-18" @default.
- W4387223432 title "A comparative study of magnetic field on the maximum ice crystal formation zone and whole freezing process for improving the frozen dough quality" @default.
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- W4387223432 doi "https://doi.org/10.1016/j.foodchem.2023.137642" @default.
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