荞麦无麸质面包研究进展  

Research Progress on Gluten-Free Buckwheat Bread

作　　者：马洁 马蕾 于笛笛 陈曦 Fujita Kaori 辰巳英三[2] 栾广忠[1] Ma Jie;Ma Lei;Yu Didi;Chen Xi;Fujita Kaori;Eizo Tatsumi;Luan Guangzhong(College of Food Science and Engineering Northwest Agriculture and Forestry University,Yangling 712100;Japan International Research Center For Agricultural Sciences,Ibaraki 305-8686)

机构地区：[1]西北农林科技大学食品科学与工程学院,杨凌712100 [2]日本国际农林水产业研究中心,茨城305-8686

出　　处：《中国粮油学报》2019年第7期139-146,共8页Journal of the Chinese Cereals and Oils Association

基　　金：国家重点研发计划(2017YFD0401203);中日国际合作项目(C1-Ⅰ-2a/C1-Ⅱ-1b);陕西省重点研发计划(2017NY-169)

摘　　要：对荞麦无麸质面包配方、工艺及品质改良研究进展进行综述。荞麦粉作为优质无麸质原料,常与其他谷物粉或淀粉复配制作面包,添加量主要为10%~50%,多采用温水和面,发酵时间短;添加纤维或多糖可通过模拟面筋蛋白黏弹性和控制水分子移动来增加面团黏度、提高荞麦面团发酵性能和持气性,降低面包硬度,增加面包体积;酸面团发酵技术可降低荞麦面团和面包的pH,增加面包体积,延缓面包老化;酶处理技术可帮助形成蛋白质网络,增加荞麦面包咀嚼性;添加蛋白质可强化荞麦面团网络结构,增加面包体积;营养学评价显示添加荞麦粉可提高无麸质面包抗氧化能力和矿物质含量。但荞麦无麸质面包依然存在面团持气性差、操作性不佳,面包体积小、硬化快等问题。未来研究应关注原料预处理、多种酶或胶体协作、老化改善及产品免疫学验证。The present paper focuses on the research progress of formulation,technology and quality improvement on the gluten-free buckwheat bread.Buckwheat flour is a gluten-free high-quality material,which tends to be mixed with other cereal powder or starch for bread making.The volume of addition of buckwheat flour was 10%~50%,dough forming with warm water and ferments for a shorter time.The increase of dough viscosity,improvement of ermentation and gas holding,lower firmness and higher loaf volume were caused by the addition of fiber and polysaccharides which simulate gluten viscoelasticity and control the movement of water molecular.Sourdough reduced the pH of buckwheat dough and bread,increased bread volume and delayed bread aging.Enzyme processing technology could promote the protein network forming and increase the chewiness.Besides,the addition of protein could strengthen the network structure of buckwheat dough and increase bread volume.Nutrition evaluation showed that the addition of buckwheat flour could improve antioxidant capacity and mineral content of gluten-free bread.However,there are still problems in gluten-free buckwheat bread,such as the poor air holding capacity,operability,small volume and fast staling rate.Further research should focus on the pretreatment of raw material,corporation of multiple enzymes or colloid collaboration,improvement of aging and product immunological validation.

关 键 词：无麸质 荞麦面包 改良 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]