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<p>In recent years, there has been a growing interest in the production of frozen dough as an alternative to conventional dough for bread making. The usage of magnetized water in order to make the frozen dough would overcome the adverse effects induced by traditional freezing methods. In this study, the effect of usage of magnetized water at different intensities (0.05, 0.1, 0.15, 0.2 tesla) and also different extraction rates of wheat flour (21, 68, and 82%) was investigated on the rheological properties of the flour, the quality characteristics of frozen dough, (i.e., thawing loss and gassing power) and subsequent bread (i.e., baking loss, staling rate, texture analysis, and sensory evaluation). The results indicated that farinograph parameters of treated samples favorably improved compared to the controls, being significantly varied at 0.2 Tesla (<i>P</i> &lt; 0.05). The highest gas volumes were measured at a magnetic intensity of 0.2 Tesla, which changed from 41.45 to 47.15, 51.94 to 57.41, and 57.45 to 66.63&#xa0;ml for 21, 68, and 82% flour extraction rates respectively. Moreover, the treated frozen doughs had significantly lower thawing loss values compared to the controls. The loaf weight, baking loss, and water activity of the treated breads were significantly improved with increasing the magnetic intensity of water. Also, a significant improvement in the textural and sensory attributes of treated breads was observed in an intensity-dependent manner. The results demonstrated that the usage of magnetized water improved the quality of frozen dough and subsequent bread, particularly at 0.2 Tesla. This study introduces a new method of preparing MF-treated frozen dough, leading to a more cost-effective production and also preservation of the product during storage.</p>

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Effect of magnetized water on rheological properties of wheat flour, quality characteristics of frozen dough, and subsequent bread

  • 期刊论文

  • 发表日期：

    2025年11月13日

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  • S. Moulaei,
  • S. M. Ahmadi,
  • G. H. Haghaiegh,
  • S. Niknia,
  • R. Farahmandfar

摘要

In recent years, there has been a growing interest in the production of frozen dough as an alternative to conventional dough for bread making. The usage of magnetized water in order to make the frozen dough would overcome the adverse effects induced by traditional freezing methods. In this study, the effect of usage of magnetized water at different intensities (0.05, 0.1, 0.15, 0.2 tesla) and also different extraction rates of wheat flour (21, 68, and 82%) was investigated on the rheological properties of the flour, the quality characteristics of frozen dough, (i.e., thawing loss and gassing power) and subsequent bread (i.e., baking loss, staling rate, texture analysis, and sensory evaluation). The results indicated that farinograph parameters of treated samples favorably improved compared to the controls, being significantly varied at 0.2 Tesla (P < 0.05). The highest gas volumes were measured at a magnetic intensity of 0.2 Tesla, which changed from 41.45 to 47.15, 51.94 to 57.41, and 57.45 to 66.63 ml for 21, 68, and 82% flour extraction rates respectively. Moreover, the treated frozen doughs had significantly lower thawing loss values compared to the controls. The loaf weight, baking loss, and water activity of the treated breads were significantly improved with increasing the magnetic intensity of water. Also, a significant improvement in the textural and sensory attributes of treated breads was observed in an intensity-dependent manner. The results demonstrated that the usage of magnetized water improved the quality of frozen dough and subsequent bread, particularly at 0.2 Tesla. This study introduces a new method of preparing MF-treated frozen dough, leading to a more cost-effective production and also preservation of the product during storage.