淀粉
结晶度
食品科学
面筋
化学
小麦面粉
面包制作
抗性淀粉
凝结
小麦淀粉
结晶学
物理
热力学
作者
Zixuan Yang,Yamei Jin,Xueming Xu
标识
DOI:10.1016/j.jcs.2024.103843
摘要
Factors contributing to the quality deterioration of frozen dough encompass yeast inactivation, gluten network structure disruption, starch crystallinity increment, and ice crystal redistribution. Wheat starch, the primary constituent of dough, comprising approximately 75% of the flour mass fraction, acts a pivotal part in the properties of frozen dough and its final products. This review offers a comprehensive perspective on the mechanisms underlying frozen dough degradation, the physicochemical attributes of various wheat starch types, alterations in the structure and functional profiles of wheat starch during freezing, and correlation between changes in these properties and the decline in frozen dough quality. Significant disparities exist between A-Type and B-Type starch granules, including differences in chemical composition, crystallinity, gel formation, gelatinization, and baking properties. Consequently, the particle sizes of wheat starch may exert varying extent of impact on the degradation of frozen dough.
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