Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough
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) w...
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| Main Authors: | , , , , , , , |
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| Format: | Article |
| Language: | English |
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Elsevier
2024-12-01
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| Series: | Ultrasonics Sonochemistry |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S135041772400364X |
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| author | Zahoor Ahmed Bin Xu Umar Farooq Muhammad Faisal Manzoor Mohamed F. Awad Jawad Ashraf Tabussam Tufail Gholamreza Abdi |
| author_facet | Zahoor Ahmed Bin Xu Umar Farooq Muhammad Faisal Manzoor Mohamed F. Awad Jawad Ashraf Tabussam Tufail Gholamreza Abdi |
| author_sort | Zahoor Ahmed |
| collection | DOAJ |
| description | 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. |
| format | Article |
| id | doaj-art-55e35f81d6f344e9b5dc972e760b1617 |
| institution | Kabale University |
| issn | 1350-4177 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Ultrasonics Sonochemistry |
| spelling | doaj-art-55e35f81d6f344e9b5dc972e760b16172024-11-22T07:36:46ZengElsevierUltrasonics Sonochemistry1350-41772024-12-01111107116Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat doughZahoor Ahmed0Bin Xu1Umar Farooq2Muhammad Faisal Manzoor3Mohamed F. Awad4Jawad Ashraf5Tabussam Tufail6Gholamreza Abdi7School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Human Nutrition and Dietetics, School of Food and Agricultural Sciences, University of Management and Technology, Lahore, PakistanSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, China; Corresponding authors.Department of Nutrition and Dietetics, National University of Medical Sciences Rawalpindi, PakistanSchool of Food Science and Engineering, South China University of Technology, Guanghzou, ChinaDepartment of Biology, College of Science, Taif University, Taif 21944, Saudi ArabiaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaSchool of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, ChinaDepartment of Biotechnology, Persian Gulf Research Institute, Persian Gulf University, 75169 Bushehr, Iran; Corresponding authors.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.http://www.sciencedirect.com/science/article/pii/S135041772400364XMulti-frequency ultrasoundFrozen doughTime durationStructureQuality |
| spellingShingle | Zahoor Ahmed Bin Xu Umar Farooq Muhammad Faisal Manzoor Mohamed F. Awad Jawad Ashraf Tabussam Tufail Gholamreza Abdi Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough Ultrasonics Sonochemistry Multi-frequency ultrasound Frozen dough Time duration Structure Quality |
| title | Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough |
| title_full | Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough |
| title_fullStr | Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough |
| title_full_unstemmed | Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough |
| title_short | Impact of multi-frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough |
| title_sort | impact of multi frequency ultrasound processing with different treatment times on the structural quality of frozen wheat dough |
| topic | Multi-frequency ultrasound Frozen dough Time duration Structure Quality |
| url | http://www.sciencedirect.com/science/article/pii/S135041772400364X |
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