. 2019 Jun 8;56(7):3380–3390. doi: 10.1007/s13197-019-03822-6

Table 1.

Effect of ultrasound-assisted freezing on the rheological properties and texture characteristics of dough

Power density (W/L)	G′ (Pa)	G″ (Pa)	Tan δ	Hardness (g)	Springiness (g/s)	Cohesiveness	Chewiness	Resilience
Fresh dough	108,871 ± 208^b	36,010 ± 131^b	0.331 ± 0.001^b	23,320 ± 97^e	0.597 ± 0.004^a	0.636 ± 0.004^b	8849 ± 55^b	0.243 ± 0.004^ab
Control	74,352 ± 100^g	24,638 ± 139^d	0.331 ± 0.002^b	25,706 ± 99^a	0.582 ± 0.004^bc	0.632 ± 0.004^c	9454 ± 168^bc	0.245 ± 0.002^a
UWF
20	85,121 ± 125^e	28,369 ± 79^e	0.333 ± 0.001^b	25,724 ± 53^a	0.587 ± 0.009^bc	0.637 ± 0.006^c	9615 ± 149^ab	0.240 ± 0.004^a
40	93,089 ± 301^c	30,798 ± 182^c	0.331 ± 0.001^b	24,104 ± 88^b	0.627 ± 0.012^ab	0.667 ± 0.011^a	10,070 ± 55^ab	0.243 ± 0.006^a
60	123,251 ± 168^a	40,903 ± 149^a	0.332 ± 0.001^b	23,118 ± 10^e	0.580 ± 0.011^bc	0.640 ± 0.008^bc	8571 ± 273^d	0.240 ± 0.013^a
80	91,459 ± 298^d	29,431 ± 263^d	0.322 ± 0.003^c	24,308 ± 19^b	0.625 ± 0.004^ab	0.664 ± 0.001^ab	10,087 ± 40^ab	0.241 ± 0.006^a
100	80,624 ± 264^f	26,615 ± 158^f	0.330 ± 0.001^b	25,613 ± 77^a	0.553 ± 0.005^c	0.626 ± 0.001^c	8960 ± 28^cd	0.245 ± 0.002^a
UMF
20	78,986 ± 145^e	26,093 ± 133^c	0.330 ± 0.006^b	25,016 ± 81^b	0.581 ± 0.001^b	0.612 ± 0.001^c	8883 ± 32^b	0.251 ± 0.002^a
40	81,819 ± 428^d	26,953 ± 595^c	0.329 ± 0.006^b	25,089 ± 89^b	0.574 ± 0.003^b	0.647 ± 0.004^a	9319 ± 189^a	0.245 ± 0.004^ab
60	91,002 ± 291^b	30,127 ± 45^b	0.331 ± 0.004^b	23,996 ± 97^d	0.563 ± 0.002^c	0.635 ± 0.004^b	8571 ± 14^b	0.238 ± 0.001^b
80	87,113 ± 167^c	29,843 ± 460^b	0.343 ± 0.005^a	24,547 ± 69^c	0.576 ± 0.001^b	0.626 ± 0.003^b	8843 ± 4^b	0.245 ± 0.001^ab
100	81,374 ± 376^d	26,708 ± 412^c	0.328 ± 0.007^b	24,925 ± 34^b	0.546 ± 0.002^d	0.649 ± 0.003^a	8820 ± 11^b	0.250 ± 0.004^b

The G′, G″, Tan δ here was determined by a controlled stress rheometer and were obtained at a frequency of 1 Hz. The hardness, springiness, cohesiveness, chewiness and resilience were measured by a tensile analyzer, TPA mode. Mean ± SD, Means in same column with different letters are significantly different (P < 0.05)