基于内容分析法的焙烤食品研究现状与启示  

Status and Enlightenment of Study of Bakey Food Based on Content Analysis

作　　者：毕文[1] 温科[1] BI Wen;WEN Ke(Gansu Agricultural Vocational and Technical College,Lanzhou 730020,China)

机构地区：[1]甘肃农业职业技术学院,甘肃兰州730020

出　　处：《食品安全导刊》2021年第33期159-161,共3页China Food Safety Magazine

基　　金：2021年度甘肃省高校大学生就业创业能力提升工程项目《“学子向工匠、学业到创业”进阶通道探索-以食品专业店长班培养模式探索为例》的研究成果,项目序号:118。

摘　　要：相关研究结论表明,焙烤原料组成和比例决定了焙烤食品组分,焙烤食品组分决定焙烤制品面团结构,面团结构对焙烤制品有基础性和决定性影响,也决定着焙烤食品的营养价值。因此焙烤食品组分相关的研究是改善焙烤食品品质和营养价值的关键,小分子层面的研究对焙烤食品组分方面的研究有很大的促进作用。本文通过内容分析法,对《焙烤食品组分与面筋质构的关系及应用》《豆渣焙烤食品的研发》《半脱脂豆粉对面粉白度及馒头品质的影响》等8个文献进行总结与分析,以期为同行提供借鉴。Existing research conclusions show that the composition and proportion of bakery ingredients determine the components of bakery products,and the components of bakery products determine the dough structure of bakery products.The dough structure has a fundamental and decisive influence on bakery products and also determines the nutritional value of bakery products.Therefore,research on the components of bakery products is the key to improving the quality and nutritional value of bakery products.Research on the small molecule level can greatly promote the research on the components of bakery products.Through content analysis,this paper summarizes and analyzes 8 documents,such as the relationship and application between components of baked food and gluten texture,the research and development of baked food with soybean residue,and the impact of semi defatted soybean powder on flour whiteness and steamed bread quality,in order to provide reference for peers.

关 键 词：焙烤食品组分 营养价值 焙烤食品品质 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]