食用豆类在面包预拌粉中的应用研究进展  

Progress of research on application of beans in bread mixes

作　　者：侯湘婷 樊铭聪 钱海峰[1] 李言[1] 王立[1] HOU Xiangting;FAN Mingcong;QIAN Haifeng;LI Yan;WANG Li(School of Food Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学食品学院,江苏无锡214122

出　　处：《食品与发酵工业》2024年第9期356-363,共8页Food and Fermentation Industries

基　　金：国家现代农业产业技术体系专项资金项目(CARS-08-G19)。

摘　　要：食用豆类富含蛋白质、淀粉、膳食纤维以及丰富的维生素和矿物质,经常食用可以有效降低糖尿病、消化系统疾病和心血管疾病的患病危险,因此受到越来越多消费者和研究人员的关注。在面包预拌粉中添加豆类,不仅丰富了消费者的选择,还强化了营养互补。但豆类成分中缺乏面筋蛋白,使得豆类面包加工时存在难以形成有效的网络结构、不易成型、品质差(持水性、持气性、弹性和内聚性)、老化速率快等缺点,进而影响面包的品质。文章对常见食用豆类的营养成分进行了比较,分析了其在烘焙用面包预拌粉中的应用,并整理评价了不同改良方式对含豆类烘焙产品品质的影响,为食用豆类在烘焙中的使用提供了参考。Edible legumes are rich in protein,starch,dietary fiber,vitamins,and minerals.And it was reported that the higher consumption of edible legumes was related to a lower risk of diabetes and digestive and cardiovascular diseases,so the consumers and researchers paid more and more attention to their research.The addition of legumes to bread mixes not only enriches the consumer’s choices but also fortifies nutrition.However,the lack of gluten proteins in the legume composition led to a weak gluten network structure,difficult to shape,poor quality(water-holding,air-holding,elasticity,and cohesion),and a rapid aging rate when processing legume bread,which in turn affects the quality of bread.In this paper,the nutritional compositions of common edible legumes were introduced,and their application in bread premixes for baking was compared.Meanwhile,the effects of different modifications on the quality of baked products containing legumes were summarized and discussed,which could be helpful for the use of edible legumes in baking.

关 键 词：食用豆类 营养价值 面包预拌粉 品质改良 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]