Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough

ZHANG Xueyan; LIU Jingke; LI Pengliang; ZHAO Wei; ZHANG Xiaodi; YANG Huan; SHENG Qinghai; ZHANG Aixia

doi:10.13386/j.issn1002-0306.2024040498

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ZHANG Xueyan, LIU Jingke, LI Pengliang, et al. Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough[J]. Science and Technology of Food Industry, 2025, 46(9): 1−10. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2024040498.

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Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough

ZHANG Xueyan^{1, 2,},
LIU Jingke²,
LI Pengliang²,
ZHAO Wei²,
ZHANG Xiaodi²,
YANG Huan^{1, 2},
SHENG Qinghai^{1, 3, ,},
ZHANG Aixia^2, ,

1.
College of Biological Science and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, China
2.
Institute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, China
3.
College of Food Science and Technology, Hebei Agricultural University, Baoding 071001, China

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Received Date: May 05, 2024
Available Online: February 28, 2025

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Abstract

Abstract

Mixing wheat flour and water to form dough is an important link of flour processing, which will directly affect the quality of processed products. Dough is a dispersed system formed by a variety of food components through complex interactions, and its stability is affected by the structure of the gluten network. It was reviewed the relationship between gluten-forming wheat protein components, gluten network and the processing quality of dough. The gluten network formed by gluten and gliadin through disulfide bonds is an important factor which affecting the viscoelasticity and stability of dough. Starch acts as an important filling material in the gluten network and maintains the integrity of the dough morphology. Lipids can improve the softness of the dough. Sugar can enhance the shear resistance of the dough, delay the ageing of the products, and improve product quality. Other food components, such as phenols, enzymes, inorganic salts and water, may also affect on the formation of gluten and improve the rheological properties of dough. In this paper, the influence of food components on gluten network and the processing quality of dough were expounded in order to provide theoretical basis and research ideas for improving the adaptability of dough processing and product quality in flour product processing.
- dough,
- wheat protein,
- gluten network,
- starch,
- processing quality

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References (98)

References

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