Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough
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 gl...
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| Format: | Article |
| Language: | zho |
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The editorial department of Science and Technology of Food Industry
2025-05-01
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| Series: | Shipin gongye ke-ji |
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| Online Access: | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040498 |
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| author | Xueyan ZHANG Jingke LIU Pengliang LI Wei ZHAO Xiaodi ZHANG Huan YANG Qinghai SHENG Aixia ZHANG |
| author_facet | Xueyan ZHANG Jingke LIU Pengliang LI Wei ZHAO Xiaodi ZHANG Huan YANG Qinghai SHENG Aixia ZHANG |
| author_sort | Xueyan ZHANG |
| collection | DOAJ |
| description | 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 is 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 are expounded in order to provide theoretical basis and research ideas for improving the adaptability of dough processing and product quality in flour product processing. |
| format | Article |
| id | doaj-art-9b1026c6238b481db6f412e4933539b6 |
| institution | DOAJ |
| issn | 1002-0306 |
| language | zho |
| publishDate | 2025-05-01 |
| publisher | The editorial department of Science and Technology of Food Industry |
| record_format | Article |
| series | Shipin gongye ke-ji |
| spelling | doaj-art-9b1026c6238b481db6f412e4933539b62025-08-20T03:14:19ZzhoThe editorial department of Science and Technology of Food IndustryShipin gongye ke-ji1002-03062025-05-0146940441310.13386/j.issn1002-0306.20240404982024040498-9Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of DoughXueyan ZHANG0Jingke LIU1Pengliang LI2Wei ZHAO3Xiaodi ZHANG4Huan YANG5Qinghai SHENG6Aixia ZHANG7College of Biological Science and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, ChinaInstitute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, ChinaInstitute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, ChinaInstitute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, ChinaInstitute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, ChinaCollege of Biological Science and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, ChinaCollege of Biological Science and Engineering, Hebei University of Economics and Trade, Shijiazhuang 050061, ChinaInstitute of Biotechnology and Food Science, Hebei Academy of Agriculture and Forestry Sciences, Shijiazhuang 050051, ChinaMixing 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 is 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 are expounded in order to provide theoretical basis and research ideas for improving the adaptability of dough processing and product quality in flour product processing.http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040498doughwheat proteingluten networkstarchprocessing quality |
| spellingShingle | Xueyan ZHANG Jingke LIU Pengliang LI Wei ZHAO Xiaodi ZHANG Huan YANG Qinghai SHENG Aixia ZHANG Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough Shipin gongye ke-ji dough wheat protein gluten network starch processing quality |
| title | Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough |
| title_full | Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough |
| title_fullStr | Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough |
| title_full_unstemmed | Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough |
| title_short | Research Progress of Food Components Affecting the Gluten Network and the Processing Quality of Dough |
| title_sort | research progress of food components affecting the gluten network and the processing quality of dough |
| topic | dough wheat protein gluten network starch processing quality |
| url | http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024040498 |
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