小麦面筋蛋白对面团形成和冷冻贮藏的物理化学变化，从面筋蛋白、谷蛋白和麦胶蛋白的角度.pdf

Trends in Food Science Technology 46 (2015) 189e198 Contents lists available at ScienceDirect Trends in Food Science Technology journal homepage: /trends-in-food-science- and-technology Review Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage e A review from gluten, glutenin and gliadin perspectives * Pei Wang, Zhengyu Jin, Xueming Xu State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Synergetic Innovation Center of Food Safety and Nutrition, Jiangnan University, 1800 Lihu Avenue, Wuxi, 214122 Jiangsu Province, PR China a r t i c l e i n f o a b s t r a c t Article history: Background: Gluten proteins are considered as quality determinants in cereal-based food product by Received 31 August 2014 forming the backbone structure of dough. Freezing technique has largely expanded the dough shelf life Received in revised form and brought revolutionary development to the bakery industry. However, deterioration of gluten 20 September 2015 network in frozen dough is one of the major factors leading to the quality loss of bakery products. During Accepted 3 October 2015 Available online 8 October 2015 the manufacturing process of frozen dough, hydration with optimum mixing is the first and critical step to manage the con