Improvement of guar gum on fermentation characteristics and protein physicochemical properties of dough under freeze-thaw cycles

Frozen dough often faces freeze-thaw cycles (FT) caused by temperature fluctuations during production, transportation, and processing. The mechanism of guar gum's effect on dough improvement is explored by the freeze-thaw dough model in this study. The reducing sugar content was increased at 0.3 %, 0.6 %, and 0.9 % in FT0 and FT8 treatment, while decreased at 1.2 % guar gum, the content decreased at 0.9 and 1.2 % guar gum in FT4; the production of glycerol was increased at 0.6 % to 1.2 % groups in FT0, increased at 0.3 % to 1.2 % groups in FT4, increased at 0.3 % and 0.9 % groups in FT8, the content of glutathione in the dough was reduced in groups with guar gum. The maximum fermentation height, the dough's total CO₂ production, and holding gas production were at 0.6 % guar gum in FT0 and FT8. The highest content of gluten was at 0.6 % in FT4 and FT8. Guar gum addition inhibited the depolymerization of proteins, prevented the protein structure from transforming to a disordered structure, improved the structural integrity of proteins, and increased the development of disulfide bonds and glutenin macropolymers. In conclusion, 0.6 % performed best within the tested conditions.