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

IF 9.8 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry Pub Date : 2025-06-01 Epub Date: 2025-02-20 DOI:10.1016/j.foodchem.2025.143509

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

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Abstract

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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冷冻面团中冰晶生长的调控：从面筋和淀粉组分相互作用对水结合的影响看-综述

冰晶的形成和生长是影响冷冻面团质量的关键因素。面筋和淀粉是面团的主要成分，它们的水化特性和对面团结构的影响是决定冰晶形成类型的关键。麦胶蛋白、谷蛋白、a型淀粉和b型淀粉是它们的精制成分，每一种都有不同的水合性能和对面团结构的影响。本文综述了冷冻面团中蛋白质和淀粉组分的结构特性和水化特性，以及它们各自和相互作用对冷冻面团吸水率和结构特性的影响。此外，它还探讨了冷冻面团中蛋白质和淀粉成分相互作用过程中不同结构水平的变化。该综述为冷冻面制品小麦育种提供了理论支持，最终有助于提高冷冻面团的质量和最终产品的质量。

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来源期刊

Food Chemistry 工程技术-食品科技

CiteScore

16.30

自引率

10.20%

发文量

3130

审稿时长

122 days

期刊介绍： Food Chemistry publishes original research papers dealing with the advancement of the chemistry and biochemistry of foods or the analytical methods/ approach used. All papers should focus on the novelty of the research carried out.