Study on moisture migration mechanism of dough during subfreezing storage

Abstract Background and Objectives The objective of this study was to investigate the effects of subfreezing storage on gluten protein denaturation and water retention. On this basis, the surface hydrophobicity, secondary structure, thermal stability, microstructure, and moisture distribution of gluten protein were measured. Findings The results showed that at the end of storage, the hydrophobicity indexes of wheat gluten proteins (−9°C and −12°C) stored under subfreezing conditions were significantly lower than those stored at 4°C and slightly lower than those stored at −18°C. The secondary structure stability of wheat gluten stored at −18°C was similar. P 21 stored at −18°C was significantly higher than those stored at 4°C and showed an upward trend. The quality of the dough was similar to those stored at −18°C. Conclusions The deformation and water retention of gluten during subfreezing storage are similar to those stored at −18°C. Significance and Novelty The changes in dough moisture and gluten protein structure during frozen storage at different freezing temperatures were explored to provide a theoretical basis for the application of subfrozen storage in the frozen flour products industry.