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

第一作者： Jiang, Jikai

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

作者机构：

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

期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）

ISSN： 0308-8146

年卷期： 2025 年 476 卷

页码：

收录情况： SCI

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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