数字农科院2.0

Regulation of ice crystal growth in frozen dough: From the effect of gluten and starch fractions interaction on water binding — A review

文献类型： 外文期刊

作者： Jikai Jiang;Jingjie Yang;Xiangqi Fan;Yingquan Zhang;Ming Li;Bo Zhang;Boli Guo;Geng Zhong

作者机构：

关键词： Frozen dough;Gluten network structure;Gluten-starch interactions;Ice crystal regulation;Moisture adsorption

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 476 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： The formation and growth of ice crystals are critical factors affecting the quality of frozen dough. Gluten and starch are the primary components of dough, and their hydration properties and effects on dough structure are crucial in determining the type of ice crystals formed. Gliadins, glutenins, A-type starch, and B-type starch are their refined components, each with distinct hydration properties and impact on dough structure. This review examines the structural properties and hydration properties of protein and starch components in frozen dough, as well as their individual and interactive influences on water absorption and the structural properties of frozen dough. Additionally, it explores changes at different structural levels during the interaction between protein and starch components in frozen dough. The review provides theoretical support for wheat breeding aimed at frozen flour products, ultimately contributing to the improvement of frozen dough quality and final product outcomes.

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[3]Rheological and structural insights into frozen dough from wheat varieties with varying gluten content. Mohsin Rasheed,Boli Guo,Ming Li,Jingjie Yang,Yingquan Zhang,Bo Zhang. 2025

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