Quality deterioration and improvement of wheat gluten protein in frozen dough

• 作者: Sen Ma Wenjuan Feng Xiaoxi Wang
• 来源期刊: 粮油科技:英文版
• 学科: 工学
• 关键词: FROZEN DOUGH GLUTEN PROTEIN POOR quality Improved technology
• 年，卷（期）: 2020,（1）
• 页码范围: 29-37
• 页数: 9页
• 分类号: TS2

摘要

Frozen dough technology can effectively recover sensory quality of frozen flour products.This technique has gradually drawn the research interest in the industrialization of staple food.However,the quality of the final frozen products remains inferior to that of fresh products.This study reviewed the deterioration of gluten network in dough caused by ice recrystallization and various additives.This study also investigated the optimization of the freezing process and other empirical improvement techniques.Suggestions for future research were also provided.