Impact of Different Types of Lipids on the Quality of Frozen Dough and Bread.

Rui Gao, Kai Yan, Jian Xia, Zixuan Yang, Zhan Wang

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it

0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Microbial Survival, Sublethal Injury, and Recovery in Frozen Food Systems: Implications for Safety, Quality Deterioration, and Cold-Chain Control.Comprehensive reviews in food science and food safety · 2026
Review

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors.

Rui GaoCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China.ORCID 0009-0005-4780-5804

Kai YanCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China.

Jian XiaCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China.

Zixuan YangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China.

Zhan WangCollege of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China.

Funding

2023 Open Project of Key Laboratory for Deep Processing of Major Grain and Oil DZLY2023004ESI disci-pline construction project of Wuhan Polytechnic University, Funding for the construction of first-class universities and disciplines in Hubei Province. DZLY2023004

6 · The paper itself

Abstract

This study investigated the impacts of different lipids (liquid oils: corn, peanut, soybean, rapeseed; solid fats: butter, shortening, margarine, lard, coconut oil) on the quality of frozen dough and bread. By comparing F0 (no freeze-thaw) and F2 (two freeze-thaw cycles), the impacts on dough texture, rheology, water distribution, differential scanning calorimetry (DSC), infrared analysis, microstructure, and baking performance were assessed. After F2, corn oil and peanut oil mitigated the increase in hardness. Solid fats better preserved dough viscoelasticity and bound water, thereby minimizing ice recrystallization and structural damage and achieving higher sensory scores, whereas liquid oils reduced the hardness of frozen bread and increased specific volume. Overall, liquid oils and solid fats displayed complementary advantages. This study offers innovative insights and practical value for the frozen-bakery food industry.

Indexed as

baking performancefreeze–thaw cycleslipid oilssolid fats

Identifiers

PMID41375970

DOI10.3390/foods14234032

PMCPMC12691772

What Socratic holds

Textmetadata

LicenceCC BY

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.