面筋蛋白对馒头加工品质影响的研究进展  

Research Progress on the Effect of Gluten Protein on Steamed Bread Processing Quality

作　　者：刘思彤 李红民 刘贵巧[1] 王慧珍 宋慧月[1] 张纪英[1] LIU Sitong;LI Hongmin;LIU Guiqiao;WANG Huizhen;SONG Huiyue;ZHANG Jiying(Hebei University of Engineering,Handan 056038,China)

机构地区：[1]河北工程大学,河北邯郸056038

出　　处：《现代食品》2021年第4期42-46,共5页Modern Food

摘　　要：本文介绍了小麦蛋白中面筋蛋白——醇溶蛋白和谷蛋白的研究现状,重点综述了这两种蛋白及其比例对馒头加工品质的影响,旨在探析面筋蛋白对馒头加工品质的影响机理,为更好地提高馒头加工品质提供理论基础。In the current paper,the research status of gluten proteins in wheat protein,including glutenins and gliadins,were simply introduced.The influence of these two proteins and their proportions on the processing quality of steamed bread and their prospects was mainly summered,aiming to explore the influence mechanism of gluten proteins on the processing quality of steamed bread,improving the theoretical basis for better improving the processing quality of steamed bread.

关 键 词：小麦蛋白 醇溶蛋白 麦谷蛋白 馒头品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]