面包的品质变化及改良的研究进展  

Research progress on quality changes and improvement of bread

作　　者：刘恒言 陈秀金[1] 臧鹏[2] 董海胜[2] 孙京超[2] 赵伟[2] 白玉冰 徐楠 张龙振 王雪晴 杜秉健 王耀[1] 李兆周[1] LIU Hengyan;CHEN Xiujin;ZANG Peng;DONG Haisheng;SUN Jingchao;ZHAO Wei;BAI Yubing;XU Nan;ZHANG Longzhen;WANG Xueqing;DU Bingjian;WANG Yao;LI Zhaozhou(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang 471000,China;Space nutrition and food engineering key laboratory,China Astronaut Research and Training Center,Beijing 100094,China)

机构地区：[1]河南科技大学食品与生物工程学院,河南洛阳471000 [2]中国航天员科研训练中心航天营养与食品工程重点实验室,北京100094

出　　处：《食品与发酵工业》2024年第17期394-404,共11页Food and Fermentation Industries

基　　金：国家自然科学基金项目(31701694,31702218);河南省科技攻关项目(232102320298);洛阳市公益性行业科研专项项目(2202021A)。

摘　　要：面包在生产和贮藏期间会发生水分丢失、油脂氧化和淀粉老化等,导致面包风味丢失、硬度变大、弹性变小和比容变小等品质劣变。为了控制面包的品质劣变,该文综述了面包水分、质构、色泽和风味的变化和改良面包品质的各项措施包括添加外源性物质和应用改良技术如冷冻面团技术、酸面团发酵技术、预糊化技术、挤压膨化技术、发芽技术和烘焙新技术,以期对面包的品质改良和劣变控制提供理论支撑。Bread undergoes water loss,oil oxidation,starch aging,and so on during its production and storage,resulting in quality deterioration such as loss of flavor,increased hardness,reduced elasticity,and reduced specific volume.To control the deterioration of bread quality,this article reviewed moisture changes,texture changes,color changes,and flavor changes in bread,as well as various measures to improve bread quality,including adding exogenous substances and applying improved techniques such as frozen dough technology,sour dough fermentation technology,pre-gelatinization technology,extrusion technology,germination technology,and new baking technology,which expects to provide theoretical support for the quality improvement and deterioration control of bread.

关 键 词：面包 品质变化 品质改良物质 品质改良技术 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]