Study on the mechanism of ultrasonic treatment impact on the dough's fermentation capability

The effects of ultrasonic treatment on the fermentation capability, water distribution of dough, and gluten's structural characteristics were investigated. Results suggest that the ultrasound works best under plate mode with the treatment duration and the power density being 6 min and 105 W/L, respectively. With the increment of power density, the bound water and free SH group content increased first and then decreased. Moreover, under ultrasound treatment, the I3-sheet and random coil increased, while alpha-helix and I3-turn decreased. Enhanced power density also caused the particle diameter and Young's modulus to plummet then increase. Free SH and Young's modulus correlated with Hm significantly (P < 0.05). Besides, SH, bound water, and the immobilized water displayed a strong correlation with Tx (P < 0.05). The results show that the appropriate ultrasound pretreatment can improve dough's gas retention capacity and enhance the gluten network structure's mechanical properties.

Automated summary

Ultrasonic treatment affects water distribution in dough and gluten structural characteristics. Proper ultrasound pretreatment can improve gas retention capacity in dough and enhance mechanical properties of the gluten network structure.