Mechanism of frozen dough deterioration and the behavior of different wheat starch types during storage

Factors contributing to the quality deterioration of frozen dough encompass yeast inactivation, gluten network structure disruption, starch crystallinity increment, and ice crystal redistribution. Wheat starch, the primary constituent of dough, comprising approximately 75% of the flour mass fraction, acts a pivotal part in the properties of frozen dough and its final products. This review offers a comprehensive perspective on the mechanisms underlying frozen dough degradation, the physicochemical attributes of various wheat starch types, alterations in the structure and functional profiles of wheat starch during freezing, and correlation between changes in these properties and the decline in frozen dough quality. Significant disparities exist between A-Type and B-Type starch granules, including differences in chemical composition, crystallinity, gel formation, gelatinization, and baking properties. Consequently, the particle sizes of wheat starch may exert varying extent of impact on the degradation of frozen dough.