Physicochemical alterations of wheat gluten proteins upon dough formation and frozen storage - A review from gluten, glutenin and gliadin perspectives

A more structure-ordered, homogeneous and elastic gluten network is formed at the optimum mixing stage as a consequence of glutenin and gliadin interactions. Comparative studies in different model systems demonstrate that further frozen storage exerts detrimental effects on gluten proteins in diverse ways from both gluten proteins-water interactions and structure-functionality perspectives.