Macromolecular networks interactions in wheat flour dough matrices during mixing and thermal treatment: A review.

Abstract

In the field of dough products, interactions between various components in wheat flour are used to regulate product quality. Interaction between protein, starch, and lipid in flour is the molecular basis for the formation of the dough system, which has a profound impact on the processing performance and quality of dough products. In this article, the composition of the key components of flour (protein, starch, and lipid) and their functions in dough processing were reviewed, and the interaction mechanism of components in the dynamic processing of wheat flour dough from mixing to rising to thermal treatments was emphatically discussed, and the effects of components on the characteristic of wheat dough and then on the quality of wheat flour products were introduced. Further studies are strongly needed to define more comprehensive correlations between the macromolecular network interaction of wheat flour dough and the resulting properties of foods.