This study aimed to investigate the effects of freezing duration and matcha concentration on the rheological properties, moisture distribution, and multiscale structure of dough. The results indicated that both freezing and high concentrations of matcha (≥1 %) significantly reduced the stiffness of the dough matrix, restricted its ability to expand during fermentation, and disrupted the structure of gluten protein. Furthermore, freezing induced moisture redistribution within the dough. Specifically, the water content in the 0 % matcha dough decreased by 1.5 %, indicating a weakening of protein-moisture interactions, disruption of disulfide bond conformations, and inhibition of disulfide bond aggregation in gluten proteins, thereby destabilizing the gluten network. Additionally, freezing negatively impacted yeast gas production capability, while matcha addition did not influence yeast activity. Moreover, low concentrations of matcha did not significantly impact the multiscale structure of the dough. This study provided crucial scientific insights for recipe optimization and quality control in bread production.

中文翻译：

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抹茶面包面团在冷冻贮藏过程中结构和功能变化的机理


本研究旨在探讨冷冻时间和抹茶浓度对面团流变特性、水分分布和多尺度结构的影响。结果表明，冷冻和高浓度抹茶 （≥1 %） 都显著降低了面团基质的刚度，限制了其在发酵过程中的膨胀能力，并破坏了面筋蛋白的结构。此外，冷冻会诱导面团内的水分重新分布。具体来说，0% 抹茶面团中的水分含量降低了 1.5%，表明蛋白质-水分相互作用减弱，二硫键构象中断，并抑制了面筋蛋白中的二硫键聚集，从而破坏了面筋网络的稳定性。此外，冷冻对酵母气体生产能力产生负面影响，而抹茶添加不会影响酵母活性。此外，低浓度的抹茶对面团的多尺度结构没有显着影响。这项研究为面包生产中的配方优化和质量控制提供了重要的科学见解。