Table 1 Open in new tab z and K values...

Table 1

z and K values for gluten proteins of DFYF-frozen youtiao dough fitted to frequency scan data during freeze–thawed cycles

Freeze–thawed cycles	z	K·10⁴	R²
0	0.259 ± 0.006^b	1.08 ± 0.13^a	0.998 ± 0.001
2	0.268 ± 0.008^b	0.89 ± 0.11^ab	0.998 ± 0.000
4	0.277 ± 0.003^b	0.75 ± 0.03^bc	0.998 ± 0.000
6	0.316 ± 0.018^a	0.56 ± 0.09^c	0.989 ± 0.009
8	0.331 ± 0.002^a	0.58 ± 0.06^c	0.995 ± 0.000
10	0.329 ± 0.013^a	0.55 ± 0.03^c	0.996 ± 0.000

Freeze–thawed cycles	z	K·10⁴	R²
0	0.259 ± 0.006^b	1.08 ± 0.13^a	0.998 ± 0.001
2	0.268 ± 0.008^b	0.89 ± 0.11^ab	0.998 ± 0.000
4	0.277 ± 0.003^b	0.75 ± 0.03^bc	0.998 ± 0.000
6	0.316 ± 0.018^a	0.56 ± 0.09^c	0.989 ± 0.009
8	0.331 ± 0.002^a	0.58 ± 0.06^c	0.995 ± 0.000
10	0.329 ± 0.013^a	0.55 ± 0.03^c	0.996 ± 0.000

Data are presented as mean ± standard deviation (n = 3). Values with different superscript lowercase letters in the same column of the same parameter represent significant differences (P < 0.05).

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