Abstract The effects of ultrasound-assisted freezing on the freezing time and water migration of dough, and the structural characteristics of gluten components were investigated. The effects of ultrasound-assisted freezing in the whole immersion freezing process (UWF) on the freezing time were better than those of ultrasound-assisted freezing in the maximum ice crystal generation zone. The shortest freezing time was obtained at 80 W/L, and was 577 s shorter than that with traditional immersion freezing. The UWF treatment at 80 W/L significantly (p

中文翻译：

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超声辅助冷冻对面团水分迁移及面筋成分结构特征的影响

摘要 研究了超声辅助冷冻对面团冷冻时间和水分迁移的影响，以及面筋成分的结构特征。超声辅助冷冻在整个浸入式冷冻过程（UWF）中对冷冻时间的影响优于在最大冰晶生成区超声辅助冷冻。最短的冷冻时间在 80 W/L 时获得，比传统的浸泡冷冻短 577 秒。80 W/L 的 UWF 处理显着（p