Freeze-thaw stability of frozen dough containing superheated steam-treated wheat flour: Evidence from water states and starch properties

Puntos clave

• Freeze-thaw stability is significantly improved by using superheated steam-treated wheat flour, enhancing dough quality.
• The study shows a notable increase in water state retention, particularly after freeze-thaw cycles, supporting better texture.
• Observational analysis focusing on water states and starch properties elucidates the mechanisms affecting dough stability.
• This work highlights the potential for optimized ingredients in frozen dough, positively impacting the baking industry.