Insights Into the Mechanism of Water Migration During Freeze–Thaw Cycles on the Quality Deterioration of Frozen Dough Steamed Buns

ABSTRACT To elucidate the mechanism of water migration in frozen dough steamed buns under varying numbers of freeze–thaw cycles (FTCs) (0, 2, 4, 6, and 8), this study explored the correlation between water migration and quality deterioration. With increasing FTCs, the ordered protein structure was disrupted, and the gelatinization enthalpy of the frozen dough steamed buns decreased. Meanwhile, depolymerization of the protein intact structure occurred. The proportion of α‐helices decreased significantly from 22.95% to 12.14% ( p  p  p  p  p  p  p   Practical Applications This work offers valuable insights for improving the freeze–thaw stability, overall quality, and industrial development of frozen dough steamed buns.