Effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers during freeze-thawed cycles

• Freeze-thawed (F/T) reduced the texture of quick-frozen dumpling wrappers (QFDW) • Larger particle size wheat flours enhanced F/T resistance and water binding of QFDW. • QFDW made from larger particle size wheat flours had more stable starch-gluten matrix. • Higher damaged starch in smaller wheat flours hindered gluten network in QFDW. • Higher B-type starch in smaller wheat flours weakened starch-gluten matrix of QFDW. To reveal the effect of wheat flour particle size on the quality deterioration of quick-frozen dumpling wrappers (QFDW) during freeze-thawed (F/T) cycles, the components and physicochemical properties of wheat flours with five different particle sizes were determined and compared, along with the changes in texture and sensory properties, water status, and microstructure of QFDW during F/T cycles. Results showed that as particle size decreased, the damaged starch content and B-type starch content increased, the water absorption increased, and the gluten strength decreased. Furthermore, F/T cycles negatively impacted the quality of QFDW, evidenced by decreased texture properties and sensory evaluation score, water redistribution, higher freezable water content, and disruption of gluten network. Notably, QFDW made from larger particle size wheat flours required the shortest duration when traversing the maximum ice crystal formation zone. The QFDW made from larger particle size wheat flours formed a more stable starch-gluten matrix, which resisted the damage caused by ice recrystallization, demonstrating better water binding capacity and F/T resistance. The results may provide theoretical guidance for the study of QFDW quality and the moderate processing of wheat flour in actual production.