Abstract
As an innovative method in flour product processing, vacuum dough mixing technology has attracted widespread attention in recent years for its ability to optimize the structure formation and quality characteristics of dough through the regulation of a low-pressure environment. The variation laws and underlying mechanisms of key dough components, including proteins, starch, and moisture, during the vacuum dough mixing process were systematically reviewed, and the application effects of this technology in various flour products were examined. Vacuum treatment significantly enhanced the rheological properties and freeze-thaw stability of dough by promoting gluten protein cross-linking, optimizing moisture distribution and state transitions, and inhibiting excessive starch swelling. Furthermore, the synergy between vacuum dough mixing and auxiliary processes such as superheated steam and freeze-thaw could effectively inhibit lipid oxidation, improve product texture, and extend shelf life.
Publication Date
1-13-2026
First Page
193
Last Page
199
DOI
10.13652/j.spjx.1003.5788.2025.80127
Recommended Citation
Yuchang, LU; Cuiping, YI; Nana, WU; and Bin, TAN
(2026)
"Research progress on variation laws of key dough components during vacuum dough mixing process and application of vacuum dough mixing technology in flour products,"
Food and Machinery: Vol. 41:
Iss.
12, Article 23.
DOI: 10.13652/j.spjx.1003.5788.2025.80127
Available at:
https://www.ifoodmm.cn/journal/vol41/iss12/23
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