The effects of dual sequential modification using konjac glucomannan and ultrasound treatments at power densities of 15–37.5 W/L on the hydration, rheology and structural characteristics of frozen dough were investigated in this study. The results revealed that the konjac glucomannan and ultrasound treatments improved the textural properties of frozen dough, but had a negative impact on its viscoelasticity. Furthermore, konjac glucomannan and ultrasound treatments increased the content of free sulfhydryl group and disulfide bond, as well as improved the freeze tolerance of dough. The results exhibited that the enthalpy of frozen dough decreased by 20.42 % compared with the frozen blank control dough under ultrasonic power density of 22.5 W/L. The network structure of frozen dough treated by konjac glucomannan and ultrasound was more ordered and integral than that of frozen blank control dough. These results provide valuable knowledge on the application of konjac glucomannan and ultrasound to frozen wheat-based foods.

在本研究中，研究了使用魔芋葡甘露聚糖和功率密度为 15-37.5 W/L 的超声波处理进行双重连续改性对冷冻面团的水合作用、流变学和结构特性的影响。结果表明，魔芋葡甘露聚糖和超声波处理改善了冷冻面团的质地特性，但对其粘弹性有负面影响。此外，魔芋葡甘露聚糖和超声处理增加了游离巯基和二硫键的含量，提高了面团的抗冻性。结果表明，在22.5 W/L的超声功率密度下，冷冻面团的热函比冷冻空白对照面团降低了20.42%。经魔芋葡甘聚糖和超声波处理的冷冻面团的网络结构比冷冻空白对照面团的网络结构更加有序和完整。这些结果为魔芋葡甘露聚糖和超声波在冷冻小麦食品中的应用提供了宝贵的知识。