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The role of peptides in regulating dough quality: A comprehensive review.

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Title: The role of peptides in regulating dough quality: A comprehensive review.
Authors: Du C; School of Food Science and Engineering, Foshan University, Foshan 528225, China., Hong T; School of Food Science and Engineering, Foshan University, Foshan 528225, China., Huang G; School of Food Science and Engineering, Foshan University, Foshan 528225, China., Zhong X; School of Food Science and Engineering, Foshan University, Foshan 528225, China., Li Y; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China., Zhang S; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China., Fu L; Faculty of Flavour Fragrance and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China., Zhu S; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: zhusong@jiangnan.edu.cn.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 2), pp. 119927. Date of Electronic Publication: 2026 Jul 06.
Publication Type: Journal Article; Review
Language: English
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Imprint Name(s): Original Publication: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
MeSH Terms: Peptides*/chemistry , Bread*/analysis , Bread*/microbiology , Flour*/analysis , Food Handling*/methods, Glutens/chemistry ; Starch/chemistry ; Fermentation ; Bioactive Peptides, Dietary
Abstract: Dough-based foods (DBFs) face persistent challenges, including nutritional limitations and quality deterioration. Peptides have shown great potential in improving dough quality. However, the wide variety of peptides leads to diverse effects on DBFs. The review summarizes the effects of source and employed protease of peptides on dough quality improvement efficacy, discussing key factors from a structural and functional perspective. It then analyzes the regulatory mechanisms by focusing on peptides interactions with key dough components: gluten, starch and fermentative microorganisms. Through a critical analysis of peptides' properties and their interactions with the dough matrix, the work aims to clarify the multi-target pathways of peptides regulating dough quality. Based on structure-function relationships, three core functional categories of peptide-based dough improvers are proposed, with corresponding preliminary design principles. Current applications of peptides in baked, boiled, and steamed DBFs are summarized, and critical challenges limiting their industrialization are identified. Finally, the review proposes structured future research directions to guide the targeted development of peptide-based dough improvers.
(Copyright © 2026 Elsevier Ltd. All rights reserved.)
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Contributed Indexing: Keywords: Dough quality; Fermentative microorganism; Gluten; Peptides; Starch
Substance Nomenclature: 8002-80-0 (Glutens)
0 (Peptides)
9005-25-8 (Starch)
0 (Bioactive Peptides, Dietary)
Entry Date(s): Date Created: 20260822 Date Completed: 20260822 Latest Revision: 20260822
Update Code: 20260823
DOI: 10.1016/j.foodres.2026.119927
PMID: 42632681
Database: MEDLINE
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  Data: The role of peptides in regulating dough quality: A comprehensive review.
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  Data: <searchLink fieldCode="AU" term="%22Du+C%22">Du C</searchLink>; School of Food Science and Engineering, Foshan University, Foshan 528225, China.<br /><searchLink fieldCode="AU" term="%22Hong+T%22">Hong T</searchLink>; School of Food Science and Engineering, Foshan University, Foshan 528225, China.<br /><searchLink fieldCode="AU" term="%22Huang+G%22">Huang G</searchLink>; School of Food Science and Engineering, Foshan University, Foshan 528225, China.<br /><searchLink fieldCode="AU" term="%22Zhong+X%22">Zhong X</searchLink>; School of Food Science and Engineering, Foshan University, Foshan 528225, China.<br /><searchLink fieldCode="AU" term="%22Li+Y%22">Li Y</searchLink>; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China.<br /><searchLink fieldCode="AU" term="%22Zhang+S%22">Zhang S</searchLink>; Food Science Institute, Zhejiang Academy of Agricultural Sciences, Hangzhou 310021, China.<br /><searchLink fieldCode="AU" term="%22Fu+L%22">Fu L</searchLink>; Faculty of Flavour Fragrance and Cosmetics, Shanghai Institute of Technology, Shanghai 201418, China.<br /><searchLink fieldCode="AU" term="%22Zhu+S%22">Zhu S</searchLink>; School of Food Science and Technology, Jiangnan University, Wuxi 214122, China. Electronic address: zhusong@jiangnan.edu.cn.
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  Data: <searchLink fieldCode="JN" term="%229210143%22">Food research international (Ottawa, Ont.)</searchLink> [Food Res Int] 2026 Oct 31; Vol. 242 (Pt 2), pp. 119927. <i>Date of Electronic Publication: </i>2026 Jul 06.
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  Data: <i>Original Publication</i>: Ottawa, Ontario, Canada : Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science, c1992-
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  Data: <searchLink fieldCode="MM" term="%22Peptides%22">Peptides*</searchLink>/<searchLink fieldCode="MM" term="%22Peptides+chemistry%22">chemistry</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+analysis%22">analysis</searchLink> <br /><searchLink fieldCode="MM" term="%22Bread%22">Bread*</searchLink>/<searchLink fieldCode="MM" term="%22Bread+microbiology%22">microbiology</searchLink> <br /><searchLink fieldCode="MM" term="%22Flour%22">Flour*</searchLink>/<searchLink fieldCode="MM" term="%22Flour+analysis%22">analysis</searchLink> <br /><searchLink fieldCode="MM" term="%22Food+Handling%22">Food Handling*</searchLink>/<searchLink fieldCode="MM" term="%22Food+Handling+methods%22">methods</searchLink><br /><searchLink fieldCode="MH" term="%22Glutens%22">Glutens</searchLink>/<searchLink fieldCode="MH" term="%22Glutens+chemistry%22">chemistry</searchLink> ; <searchLink fieldCode="MH" term="%22Starch%22">Starch</searchLink>/<searchLink fieldCode="MH" term="%22Starch+chemistry%22">chemistry</searchLink> ; <searchLink fieldCode="MH" term="%22Fermentation%22">Fermentation</searchLink> ; <searchLink fieldCode="MH" term="%22Bioactive+Peptides%2C+Dietary%22">Bioactive Peptides, Dietary</searchLink>
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  Data: Dough-based foods (DBFs) face persistent challenges, including nutritional limitations and quality deterioration. Peptides have shown great potential in improving dough quality. However, the wide variety of peptides leads to diverse effects on DBFs. The review summarizes the effects of source and employed protease of peptides on dough quality improvement efficacy, discussing key factors from a structural and functional perspective. It then analyzes the regulatory mechanisms by focusing on peptides interactions with key dough components: gluten, starch and fermentative microorganisms. Through a critical analysis of peptides' properties and their interactions with the dough matrix, the work aims to clarify the multi-target pathways of peptides regulating dough quality. Based on structure-function relationships, three core functional categories of peptide-based dough improvers are proposed, with corresponding preliminary design principles. Current applications of peptides in baked, boiled, and steamed DBFs are summarized, and critical challenges limiting their industrialization are identified. Finally, the review proposes structured future research directions to guide the targeted development of peptide-based dough improvers.<br /> (Copyright © 2026 Elsevier Ltd. All rights reserved.)
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  Label: Competing Interests
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  Data: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
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  Data: <i>Keywords: </i>Dough quality; Fermentative microorganism; Gluten; Peptides; Starch
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  Data: 8002-80-0 (Glutens)<br />0 (Peptides)<br />9005-25-8 (Starch)<br />0 (Bioactive Peptides, Dietary)
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      – SubjectFull: Glutens chemistry
        Type: general
      – SubjectFull: Starch chemistry
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