Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage – A review from gluten, glutenin and gliadin perspectives

• Published in: Trends in food science & technology Vol. 46; no. 2; pp. 189 - 198
• Main Authors: Wang, Pei, Jin, Zhengyu, Xu, Xueming
• Format: Journal Article
• Language: English
• Published: Elsevier Ltd 01.12.2015
• Subjects: baked goods; bakery industry; Dough formation; dough quality; freezing; frozen dough; Frozen storage; gliadin; Gluten proteins; glutenins; grain foods; manufacturing; mixing; Physicochemical alterations; shelf life; storage time; wheat gluten; Dough formation; tanδ; G; R/E; Mw; Physicochemical alterations; DSC; SH; FTIR; η0; CLSM; Tp; GSH; AA; SS; CD; Frozen storage; SDS; Gluten proteins; GMP; SEC-MALLS; HMS; N- and C-TD; RP-HPLC; TD; SDS-PAGE; LMS; ΔH; SEM; TD-NMR; TEM

Gluten proteins are considered as quality determinants in cereal-based food product by forming the backbone structure of dough. Freezing technique has largely expanded the dough shelf life and brought revolutionary development to the bakery industry. However, deterioration of gluten network in froze...