| 李慧敏,阮长青,李志江,汤华成,王长远.抗性淀粉对面团特性及面制品品质的影响研究进展[J].中国粮油学报,2025,40(4):225-234 |
| 抗性淀粉对面团特性及面制品品质的影响研究进展 |
| Research Progress on the Effect of Resistant Starch on Dough Characteristic and Quality of Flour Products |
| 投稿时间：2024-05-28 修订日期：2024-08-20 |
| DOI： |
| 中文关键词: 抗性淀粉 面团 面制品 品质 |
| 英文关键词:resistant starch dough flour products quality |
| 基金项目:国家重点研发计划：小麦粉低配料食品开发及精准调控关键技术研究（2021YFD2100903）；黑龙江省 “百千万”工程科技重大专项：杂粮特殊膳食及传统食品生产关键技术研究示范（2021ZX12B06） |
|
| 摘要点击次数: 0 |
| 全文下载次数: 0 |
| 中文摘要: |
| 抗性淀粉（Resistant Starch，RS）具有丰富来源、高热稳定性、低持水性和抗酶解性强等特点。RS的添加能与面团中面筋蛋白、水分等组分发生相互作用，从而改变面筋的网络结构和面制品的品质。本文综述了RS对面团面筋网络体系、持水特性、流变学特性及发酵特性的影响以及RS在面制品中的应用、潜在的健康益处，未来可以从RS与小麦粉中其他大分子之间的相互作用、加工方式对RS的影响以及RS的健康作用开展深入的研究。 |
| 英文摘要: |
| Resistant starch (RS) has the characteristics including rich sources, higher thermal stability, low water holding capacity and strong resistance to enzymatic hydrolysis. During dough formation, the addition of RS can interact with gluten, water and other components in dough.By exploring the influence law of adding RS on dough gluten network system, which can further reflect the changes of RS on dough characteristics and flour product quality. This paper reviews the influence rule of RS on the gluten network system, water retention, rheological properties and fermentation properties of dough as well as the applications of RS in flour products, potential health benefits. In the future, in-depth studies could be carried out on the interactions between RS and other macromolecules in wheat flour, the effects of processing methods on RS, and the health effects of RS. |
| 关闭 |
|
|
|
