Ultrasonic Treatment of Corn Starch to Improve the Freeze-Thaw Resistance of Frozen Model Dough and Its Application in Steamed Buns.

Foods · 2023 · PMC10217374 · PMID 37238784

Europe PMC DOI

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a decreasing trendno p-value reported

As shown in Table 3 , the k′ and k′′ values of the model dough showed a decreasing trend with the increase in the number of freeze-thaw cycles, and their values were lower than those of the fresh dough, reflecting the structural weakening and strength reduction of the model dough.

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an increasing trendno p-value reported

As the number of freeze-thaw cycles increased, the free sulfhydryl content of the natural and ultrasonically modified corn starch model doughs showed an increasing trend, while the disulfide bond content showed the opposite.

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