Effect of Gluten and Wheat Starch on the Frozen Storage Quality of Reconstituted Dough

The frozen preservation quality of dough cannot meet the requirements of industrial production of fresh and wet noodles. To investigate the effect of the main dough components (gluten protein and starch) on the quality of the frozen dough, dough restructuring with high gluten wheat flour (50%) and different proportions of gluten and wheat starch, and the water distribution, rheological properties, pasting characteristics, gel strength, microstructure and hydrogen bond strength were analyzed after freezing storage at 18 ℃ for 20 days, with 100% raw wheat flour as the control group. The results showed that the water in the frozen reconstituted dough gradually migrated from bound water to free water, and the elastic modulus decreased from 125900 Pa to 73020 Pa as the ratio of gluten to wheat starch decreased from 4:1 to 1:4, the pasting parameters increased, andgel hardness from 114.30 g to 181.39 g. Scanning electron microscope showed that the lower the ratio of gluten to wheat starch, the more unfavorable the uniformity of the gluten protein network structure. The hydrogen bond strength in the reconstituted dough was greater than that in the control group after adding gluten and wheat starch, and it continued to increase as the ratio of gluten to wheat starch decreased. When the ratio of gluten to wheat starch was 4:1, the elastic modulus of the reconstituted dough frozen for 20 days was 49.95% higher than that of the control group, which delayed the quality deterioration of the dough during the frozen storage. Reconstituting the dough with a certain ratio of starch to gluten can improve the viscoelasticity of the dough, which was beneficial to its cryopreservation quality.