{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,27]],"date-time":"2026-08-27T12:32:35Z","timestamp":1787833955135,"version":"build-2784847793"},"reference-count":54,"publisher":"Wiley","issue":"12","license":[{"start":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T00:00:00Z","timestamp":1778457600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/onlinelibrary.wiley.com\/termsAndConditions#vor"},{"start":{"date-parts":[[2026,5,11]],"date-time":"2026-05-11T00:00:00Z","timestamp":1778457600000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["scijournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Sci Food Agric"],"published-print":{"date-parts":[[2026,9]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>BACKGROUND<\/jats:title>\n                    <jats:p>Frozen fermented dough frequently undergoes temperature fluctuations during distribution, leading to repeated freeze\u2013thaw (FT) cycles that compromise quality. While industrial practices vary between non\u2010fermented and pre\u2010fermented strategies, comparative insights into how pre\u2010fermentation duration dictates dough stability under varying FT stresses remain limited. This study investigated the physicochemical, structural, and rheological evolution of dough subjected to three and six FT cycles across three pre\u2010fermentation modes: non\u2010fermented (0\u2009min), moderate (20\u2009min), and prolonged (50\u2009min).<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>RESULTS<\/jats:title>\n                    <jats:p>Moderate pre\u2010fermentation (20\u2009min) significantly enhanced microstructural integrity under mild stress (three\u2009cycles). This was driven by yeast metabolites (glycerol, glutathione) that reinforced the gluten network, increased \u03b2\u2010sheet content, and elevated rheological moduli surpassing even fresh controls. However, six\u2009cycles induced progressive deterioration across all groups via ice\u2010driven disruption of hydrogen\/hydrophobic bonds, leading to protein unfolding, disulfide cleavage, wet gluten loss, and increased damaged starch. Notably, non\u2010fermented dough (0\u2009min) exhibited superior stability under severe stress, attributed to its compact, gas\u2010free matrix, which mitigated ice expansion and restricted water migration. Conversely, prolonged fermentation (50\u2009min) exacerbated fragility, where compensatory ionic bonding failed to prevent structural collapse.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>CONCLUSION<\/jats:title>\n                    <jats:p>FT stability is critically dependent on pre\u2010fermentation time. We propose a dual\u2010phase strategy: moderate pre\u2010fermentation (20\u2009min) is optimal for short\u2010term storage (three\u2009cycles) by leveraging metabolite\u2010mediated network reinforcement, whereas minimizing pre\u2010fermentation (0\u2009min) is essential for long\u2010term distribution (six\u2009cycles) to preserve structural integrity against ice\u2010induced damage. \u00a9 2026 Society of Chemical Industry.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1002\/jsfa.70725","type":"journal-article","created":{"date-parts":[[2026,5,12]],"date-time":"2026-05-12T04:18:43Z","timestamp":1778559523000},"page":"6957-6966","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":1,"title":["Comparative study on the physicochemical and fermentation properties of dough with three fermentation modes under freeze\u2013thaw 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