无麸质面包品质改良研究进展  

Research Progress in the Gluten-free Bread Quality Improvement

作　　者：何林阳 杨杨[1] 陈凤莲[1] 边鑫 刘晓飞[1] 石彦国[1] 李笑梅[1] 李云辉 刘颖[1] 张秀敏 谭斌 张娜[1] HE Linyang;YANG Yang;CHEN Fenglian;BIAN Xin;LIU Xiaofei;SHI Yanguo;LI Xiaomei;LI Yunhui;LIU Ying;ZHANG Xiumin;TAN Bin;ZHANG Na(Key Laboratory of Food Science and Engineering of Heilongjiang Province,College of Food Science and Engineering,Harbin University of Commerce,Harbin 150000,China;Heilongjiang Wuchang Jinhe Rice Industry Co.Ltd.,Wuchang 150200,China;Beijing Institute of Food Science,Beijing 100000,China;Academy of National Food and Strategic Reserves Administration,Beijing 100037,China)

机构地区：[1]哈尔滨商业大学食品工程学院黑龙江省食品科学与工程重点实验室,黑龙江哈尔滨150000 [2]黑龙江省五常金禾米业有限责任公司,黑龙江五常150200 [3]北京食品科学研究院,北京100000 [4]国家粮食和物资储备局科学研究院,北京100037

出　　处：《食品工业科技》2021年第17期439-447,共9页Science and Technology of Food Industry

基　　金：黑龙江省科技重大专项资助(2019ZX08B02);国家自然科学基金(32072258,31972113);中央财政支持地方高校发展专项资金优秀青年人才支持计划项目;哈尔滨商业大学“青年创新人才”支持计划(2019CX06,2020CX26);黑龙江省自然科学基金(C2018036)。

摘　　要：无麸质面包即完全不含任何麸质的面包,是专门针对麸质过敏人群而制作的面包。无麸质面包中缺乏面筋蛋白,使得无麸质面包存在持气性能较差,产品体积小,风味不佳等品质问题,导致面包的加工性能较差。为了满足消费者对于无麸质面包高品质的需求,需要对其品质进行改良。本文综述了当前国内外关于无麸质面包品质改良的最新研究进展,包括添加乳化剂、亲水胶体、蛋白质、酶等外源物质,酸面团发酵技术,发芽技术等传统技术以及非传统烘焙技术等新兴技术,同时对无麸质面包的发展前景进行了展望。Gluten-free bread is the kind of bread that does not contain any gluten,it is specially made for people with gluten allergies.The lack of gluten protein in gluten-free bread makes this bread has poor air-holding performance,small product volume,poor flavor and other quality problems,resulting in poor processing performance.In order to satisfy consumers'demand for high-quality gluten-free bread,it is necessary to improve the quality of gluten-free bread.This article reviews the latest research progress on the quality improvement of gluten-free bread at home and abroad,including adding emulsifiers,hydrocolloids,proteins,enzymes and other exogenous substances,sourdough fermentation technology,sprouting technology and other traditional technologies and non-traditional baking technologies and other emerging technologies,at the same time,the prospects for the development of gluten-free bread are prospected.

关 键 词：无麸质面包 乳糜泄 品质改良 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]