Unveiling the dynamic interactions of gluten–starch–water in frozen dough: An in‐depth review

Abstract In recent decades, frozen dough has become an attractive means of preserving and offering the convenience of fresh‐tasting foods while retaining their nutritional benefits. However, the frozen dough industry still faces significant challenges related to processing, freezing, and storage that affect the dough's quality and stability during thawing. Understanding the complex interactions between proteins (gluten, glutenin, gliadin, and glutenin macropolymers), starch dynamics (gelatinization and retrogradation), and water distribution—particularly how ice crystals interact with the gluten–starch matrix—is essential for improving frozen dough quality. This review also delves into the rheological properties resulting from the interplay of these components, emphasizing their collective impact on dough texture and stability. Additionally, it explores various freezing mechanisms and innovative strategies to reduce freeze damage, as well as practical challenges in translating theoretical insights into industrial applications. Finally, it proposes future strategies for improving the shelf life and quality of frozen dough by optimizing freezing methods and water distribution. Through a comprehensive synthesis of current literature, this review underscores the critical importance of gluten–starch–water interactions in frozen dough and highlights promising strategies for enhancing product performance and quality.