关键词: 淀粉, 多尺度结构, 面团, 面筋网络, 淀粉改性

Abstract: Starch is one of the key determinants of dough formation. Its multi-scale structure and physicochemical properties significantly impact the development of the gluten network in dough, thereby ultimately affecting the quality of flour-based products. During the dough formation process, starch granules not only integrate into the gluten network via physical interactions, thus influencing gluten network development in dough, but also modulate the processing characteristics of dough through chemical interactions (such as covalent and non-covalent bonds) with gluten proteins. The multi-scale structure of starch granules determines their physicochemical properties, including gelatinization behavior and hydration capacity, which in turn affect their role in the formation of gluten network. However, there is currently a lack of comprehensive analysis on the relationship between the multi-scale structure of starch and the formation of dough gluten network. This paper systematically elucidates the multi-scale structure of wheat starch granules and the mechanism underlying its effect on the formation of dough gluten network. It summarizes the relationships between the granular structure, shell layer, bodies and molecular structure of wheat starch and the formation of dough gluten network. Furthermore, it examines the effects of physical, chemical, and biological technologies on the modification of natural starch granules and their application in dough processing. The objective is to establish a theoretical foundation for key technologies aimed at regulating the quality of flour products through starch granules and to provide technical guidance for their application.

Key words: starch, multi-scale structure, dough, gluten network, modified starch