蜂蜜调控面制食品品质研究进展  

Research Progress on Honey Regulating Wheat Flour Product Quality

作　　者：赵瑞丽 贾峰[2] 王雍清 孙红利 范沛[2] Zhao Ruili;Jia Feng;Wang Yongqing;Sun Hongli;Fan Pei(Institute for Complexity Science,Henan University of Technology,Zhengzhou 450001,China; School of Biological Engineering,Henan University of Technology,Zhengzhou 450001,China; Hefengtang Apiculture Co.,Ltd,Henan Province,Kaifeng 475500,China)

机构地区：[1]河南工业大学复杂性科学研究院,郑州450001 [2]河南工业大学生物工程学院,郑州450001 [3]河南和蜂堂蜂业有限公司,开封475500

出　　处：《中国蜂业》2024年第11期30-35,共6页Apiculture of China

基　　金：2024年上海市高校科技期刊研究基金支持(SHGX2024C21)

摘　　要：蜂蜜是一种传统的天然甜味物质,面制食品是我国北方地区以及世界大部分居民的主要食品类型之一。因具有特殊的理化性质,蜂蜜作为改善食品品质的重要因子,近年来在面制食品加工研究方面有较多报道。本文针对蜂蜜调控面团粉质特性、延展特性和发酵特性,以及在主要面制食品加工工艺中的应用作一综述。Honey is a traditionally natural sweet food.Flour products are one of the basic food types for human consumption in north China and most areas of the world.In recent years,a series of researches on the application of honey in the processing of flour products were documented,as honey has the ability to ameliorate food quality.Here,honey regulating farinograph,extension and fermentation properties of dough,as well as the use of honey in the processing technologies of the main flour products,was reviewed.

关 键 词：蜂蜜 面制食品 面团特性 发酵特性 研究进展 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] S896.1[轻工技术与工程—食品科学与工程]