This study investigates the effects of multi-frequency ultrasound treatment on the quality of frozen dough. We analyzed frozen wheat dough comprehensively for texture, viscosity, rheology, and structural quality characteristics under multi-frequency ultrasound (20 kHz, 20/40 kHz, and 20/40/60 kHz) with different treatment times (10, 20, and 30 mins). The dough treated with multi-frequency ultrasound increased elasticity and reduced hardness. Scanning electron microscopy revealed that 20/40/60 kHz for 30 min minimized freezing-induced morphological damage, decreased the tan δ in rheological analysis, and led to higher pasting and gelatinization enthalpy in starch granules, resulting in a more cohesive structure and lower free water content. Frozen dough hardness decreased by 52.1 %, which is associated with the control frozen dough with ultrasound frequency and duration changes. The spectral peaks in wheat flour frozen dough treated with single, dual, and tri-frequency ultrasound had the same forms and positions as the control samples but were arranged in an orderly manner. This study demonstrates the potential of multi-frequency ultrasound to enhance the quality of wheat frozen dough by mitigating freezing-induced deteriorations, offering a promising approach to improving the processing of frozen dough.

中文翻译：

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不同处理时间多频超声处理对冷冻小麦面团结构品质的影响


本研究调查了多频超声处理对冷冻面团质量的影响。我们在不同处理时间 （10 、 20 和 30 分钟） 的多频超声 （20 kHz、 20/40 kHz 和 20/40/60 kHz） 下全面分析了冷冻小麦面团的质地、粘度、流变学和结构质量特性。用多频超声波处理的面团增加了弹性并降低了硬度。扫描电子显微镜显示，20/40/60 kHz 持续 30 min 可最大限度地减少冷冻诱导的形态损伤，降低流变学分析中的棕褐色δ，并导致淀粉颗粒中的糊化和糊化焓更高，导致结构更粘结和自由水含量更低。冷冻面团硬度降低了 52.1 %，这与超声频率和持续时间变化的对照冷冻面团有关。单频、双频和三频超声处理的小麦粉冷冻面团中的光谱峰与对照样品具有相同的形状和位置，但排列有序。这项研究证明了多频超声通过减轻冷冻引起的变质来提高小麦冷冻面团质量的潜力，为改善冷冻面团的加工提供了一种有前途的方法。