| 涂金金,高淑娟,苏煜娴,雷乙,郭娟娟,卢旭.面筋蛋白在发酵面团加工中的作用机制及研究进展[J].中国粮油学报,2024,39(4):210-222 |
| 面筋蛋白在发酵面团加工中的作用机制及研究进展 |
| Mechanism and research progress of gluten protein in fermented dough processing |
| 投稿时间：2023-02-19 修订日期：2023-08-04 |
| DOI： |
| 中文关键词: 面筋蛋白 面团品质 作用机制 相关产品 改良技术 |
| 英文关键词:gluten protein dough quality mechanism of action related products improvement technology |
| 基金项目:福建省对外合作项目（2021I0007）；“中爱国际合作食品物质学与结构设计研究中心”项目（KXGH17001）；福建农林大学科技创新专项基金, |
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| 中文摘要: |
| 面筋蛋白是小麦粉中的重要组成物质，其结构性质与面团流变学特性及对应产品品质密切相关。面团是以小麦粉为主要原料经过揉捏而成的混合物，其中面筋蛋白能形成面团的骨架结构并赋予面团独特的功能特性。文章综述了面筋蛋白的组成结构和作用成分及其在发酵面团中的作用机制，并阐述在不同的加工方式下面筋蛋白的结构和性质的不可逆变化以及对发酵面团产生的影响，最后为工业化生产及储藏条件下的发酵面团品质劣变提出针对性的改良措施，进一步改善发酵面团的典型产品（馒头）品质。文章可为进一步开发研究面筋蛋白和发酵面团工业化发展提供参考，对提高产品品质和经济效益具有重要指导意义。 |
| 英文摘要: |
| Gluten proteins are important constituents of wheat flour, and their structural properties are closely related to the rheological properties of dough and the corresponding product quality. Dough is a kneaded mixture of wheat flour, in which gluten proteins form the backbone structure of the dough and give it unique functional properties. The article summarizes the structure and function of gluten proteins and their mechanism of action in fermented dough, and describes the irreversible changes of gluten proteins in different processing methods and their effects on fermented dough, and finally proposes targeted improvement measures for the deterioration of the quality of fermented dough under the conditions of industrialized production and storage, so as to further improve the quality of the typical products (steamed breads) made from fermented dough. The article can provide a reference for further development and research on gluten protein and industrialization of fermented dough, and is of great significance in improving product quality and economic benefits. |
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