Jiang Jikai, Yang Jingjie, Fan Xiangqi, Zhang Yingquan, Li Ming, Zhang Bo, Guo Boli, Zhong Geng
Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China; College of Food Science, Southwest University, Chongqing 400715, China.
Institute of Food Science and Technology CAAS/Comprehensive Utilization Laboratory of Cereal and Oil Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China.
Food Chem. 2025 Jun 1;476:143509. doi: 10.1016/j.foodchem.2025.143509. Epub 2025 Feb 20.
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.
冰晶的形成和生长是影响冷冻面团品质的关键因素。面筋和淀粉是面团的主要成分，它们的水化特性以及对面团结构的影响对于确定所形成冰晶的类型至关重要。醇溶蛋白、谷蛋白、A型淀粉和B型淀粉是它们的精制成分，每种成分都具有独特的水化特性并对面团结构产生影响。本文综述了冷冻面团中蛋白质和淀粉成分的结构特性和水化特性，以及它们对水分吸收和冷冻面团结构特性的单独和交互影响。此外，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。该综述为旨在生产冷冻面粉产品的小麦育种提供了理论支持，最终有助于提高冷冻面团的品质和最终产品的质量。
