School of Food Science and Technology, Jiangnan University, Wuxi, China.
Key Laboratory of Synthetic and Biological Colloids, Ministry of Education, Jiangnan University, Wuxi, Jiangsu Province, China.
Crit Rev Food Sci Nutr. 2023;63(13):1930-1941. doi: 10.1080/10408398.2021.1969535. Epub 2021 Aug 23.
Wheat flour can form dough with a three-dimensional viscoelastic structure that is responsible for gas holding during fermentation and oven-rise, creating a typical fixed, open-cell foam structure of bread after baking. As the major components of dough, the continuous reticular skeleton formed by gluten proteins and the concentrated starch granules entrapped in gluten matrix predominantly determine dough rheological behaviors and bread qualities. This review surveys the latest literatures and draws out a conclusion from a plethora of information related to the filling effects of starch granules on gluten matrix and the cross-linking mechanisms between gluten proteins and starch granules, which is of great significance to provide sufficient scientific knowledge for development of bread with satisfactory attributes and quality control of end products.
小麦面粉可以形成具有三维粘弹性结构的面团，该结构负责发酵和烘焙过程中的气体保持，形成烘焙后面包典型的固定、开孔泡沫结构。作为面团的主要成分，由面筋蛋白形成的连续网状骨架和被困在面筋基质中的浓缩淀粉颗粒主要决定了面团流变学特性和面包质量。本综述调查了最新文献，并从与淀粉颗粒对面筋基质的填充作用以及面筋蛋白和淀粉颗粒之间的交联机制相关的大量信息中得出结论，这对于开发具有令人满意的属性的面包以及对面团最终产品进行质量控制提供了充分的科学知识具有重要意义。
