Magnetic field inhibited the deterioration of frozen dough via promoting the interaction between starch and gluten

Herein, magnetic field (MF) cryoprotection of frozen dough was determined by evaluating the contribution of individual components (gluten and starch) in reconstituted dough system. Due to the addition of MF-assisted frozen gluten (MF-G) and starch (MF-S), the dough maintained a more continuous gluten network, as evidenced by a longer stability time and a lower degree of weakening. In contrast to conventional frozen groups, the K_sv and K_q of MF-G and MF-S groups showed significant increase, indicating stronger binding interactions. There was an improvement in both the MF-G and MF-S groups with respect to heating and shearing stability, as evidenced by the decreases in peak, and setback viscosities, as well as a 15.38% increase in breakdown viscosity. MF treatment increased the ionic, hydrogen, and covalent bonds between gluten and starch, resulting in an increased thermal degradation temperature of 1.55 °C and a reduction of thermogravimetric loss of 2.02%. As a result of these findings, MF has the ability to maintain dough stability against freeze-induced deterioration, providing more insights into the application of MF on the industrial processing and physiological aspects of frozen dough.