Recent advances in quality deterioration and improvement of starch in frozen dough

• Main Authors: Wenjuan Feng, Sen Ma, Xiaoxi Wang
• Format: Article
• Language: English
• Published: KeAi Communications Co., Ltd. 2020-12-01
• Series: Grain & Oil Science and Technology
• Subjects: Frozen dough; Starch structure; Poor quality; Improved dough technology
• Online Access: http://www.sciencedirect.com/science/article/pii/S2590259820300315

Starch with different particle sizes has different compositions and different physical and chemical properties. The amylopectin content and protein content and lipid content of small granule B starch are higher than that of A-type starch, which can form spiral complex to limit the expansion of starch. Under the same treatment conditions, B-type starch is more vulnerable to damage, sensitive to freezing storage, even breaks in freezing storage, and has higher gelatinization temperature than other starch during freezing. Amylose contained in A-type has high content, high crystallinity, high degree of ordering after frozen storage and insensitivity to frozen storage, which is beneficial to improve the stability of pores and texture of frozen dough. With the extension of freezing time, the content of amylose decreased, while the content of various amylopectin increased and the conformation of polysaccharide changed. Starch deterioration is different under different frozen storage conditions. The deterioration mechanism of frozen dough can be evaluated by variety of starch characteristics during freezing process, which is of great guiding significance to the improvement of frozen dough technology.