小麦粉中的主要成分对馒头品质影响的研究进展  

Research Progress on the Effects of Main Components in Flour on the Quality of Steamed Bread

作　　者：王鑫宇 韩艳芳 李沿 郭子璇 郇美丽 任晨刚 WANG Xin-yu;HAN Yan-fang;LI Yan;GUO Zi-xuan;HUAN Mei-li;REN Chen-gang(Nutrition&Health Research Institute,COFCO Corporation,Beijing Key Laboratory of Nutrtion&Health and Food Safety,Beijing Engineering Laboratory of Geriatric Nutrition&Foods,Beijing 102209,China;COFCO Lijin(Tianjin)Grain and oil Co.,Ltd.,Tianjin 300380,China;COFCO Grains Holdings Limited Flour Management Division,Beijing 100010,China)

机构地区：[1]中粮营养健康研究院有限公司,营养健康与食品安全北京市重点实验室,老年食品营养北京市工程实验室,北京102209 [2]中粮利金(天津)粮油股份有限公司,天津300380 [3]中粮粮谷控股有限公司面粉管理部,100010

出　　处：《粮油食品科技》2021年第2期152-157,共6页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划项目(2017YFD0401200)。

摘　　要：馒头的品质除了与馒头配方、加工工艺等有关之外,面粉的品质是影响馒头品质的决定性因素,随着社会发展和人民生活水平的提高,馒头专用粉的优势日渐凸显。综述面粉中的主要成分淀粉、蛋白质、脂类和灰分对馒头品质影响的研究进展,以期为生产优质馒头粉和制作优质馒头提供理论支持。The quality of steamed bread is not only related to the formula and production technology of steamed bread,but also in connection with the quality of flour.With the development of society and the improvement of people's living standards,the advantages of special flour for steamed bread have become increasingly prominent.In this paper,the effects of starch,protein,lipid and ash in flour on the quality of steamed bread were reviewed to provide theoretical support for the production of high-quality steamed bread flour and the production of high-quality steamed bread.

关 键 词：面粉 馒头品质 主要成分 研究进展 馒头专用粉 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]