食品与发酵工业 >

2024 , Vol. 50 >Issue 9: 364 - 369

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.036042

综述与专题评论

阿拉伯木聚糖对面团及面制品品质影响的研究进展

  • 耿梦园 ,
  • 罗登林 ,
  • 白周亚 ,
  • 黄继红 ,
  • 冯军伟 ,
  • 李佩艳 ,
  • 岳崇慧 ,
  • 王立博
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  • 1(河南科技大学 食品与生物工程学院,河南 洛阳,471023)
    2(河南省食品原料工程技术研究中心,河南 洛阳,471023)
    3(许昌学院 食品与药学院,河南 许昌,461000)
    4(河南飞天农业开发股份有限公司,河南 鹤壁,456750)
第一作者: 硕士研究生(罗登林教授和黄继红教授为共同通信作者,E-mail:luodenglin@163.com;huangjih1216@126.com)

收稿日期: 2023-05-16

  修回日期: 2023-06-02

  网络出版日期: 2024-06-11

基金资助

许昌学院2022年“揭榜挂帅”课题项目(2022JBGS03);2020年度河南省重大科技专项(201300110300)

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Effect of arabinoxylan on dough characteristic and flour product quality:A review

  • GENG Mengyuan ,
  • LUO Denglin ,
  • BAI Zhouya ,
  • HUANG Jihong ,
  • FENG Junwei ,
  • LI Peiyan ,
  • YUE Chonghui ,
  • WANG Libo
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  • 1(College of Food and Bioengineering, Henan University of Science and Technology, Luoyang 471023, China)
    2(Henan Engineering Research Center of Food Material, Henan University of Science and Technology, Luoyang 471023, China)
    3(Food and Pharmacy College, Xuchang University, Xuchang 461000, China)
    4(Henan Feitian Agricultural Development Stock Co., Ltd., Hebi 456750, China)

Received date: 2023-05-16

  Revised date: 2023-06-02

  Online published: 2024-06-11

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摘要

阿拉伯木聚糖(arabinoxylan,AX)作为一种膳食纤维,在面团加工过程中会与其主要组分发生相互作用,从而影响面团特性和面制品品质。文章分析了AX与面团中面筋蛋白和小麦淀粉间的相互作用,总结归纳了其对面团持水性、流变性和发酵特性等方面的影响规律,概述了近年来国内外关于AX在应用于蒸煮类、焙烤类、油炸类面制品等方面所取得的研究成果,指出了目前在AX的精细结构、链构象特征、量效关系等方面需要解决的一些重要问题,并针对这些问题提出了今后的研究建议,以期推动AX在面制品行业中的理论研究和实际应用。

关键词： 阿拉伯木聚糖; 面筋蛋白; 淀粉; 面团特性; 面制品品质

本文引用格式

耿梦园 , 罗登林 , 白周亚 , 黄继红 , 冯军伟 , 李佩艳 , 岳崇慧 , 王立博 . 阿拉伯木聚糖对面团及面制品品质影响的研究进展[J]. 食品与发酵工业, 2024 , 50(9) : 364 -369 . DOI: 10.13995/j.cnki.11-1802/ts.036042

Abstract

As a dietary fiber, arabinoxylan(AX) interacts with the main components of flour during dough formation and processing, thus affecting the characteristics of dough and the quality of flour products.In this paper, the interaction between AX and gluten protein and wheat starch in the dough was analyzed, and the influence rule of AX on water retention, rheological property, and fermentation characteristics of dough was summarized.The research results of AX applied in cooking, baking and frying flour products in recent years were summarized.Some important problems that needed to be solved were pointed out, including the fine structure and chain conformation of AX, and the relation of AX addition amount and flour product quality.To solve these problems, future research suggestions were put forward, promoting the theoretical research and practical applications of AX in the flour products industry.

Key words： arabinoxylan; gluten protein; starch; dough characteristics; flour product quality

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