摘要
均一且细腻的气室结构是衡量发酵面制品品质优劣的关键因素。近年来的研究表明发酵面团气体分散相与面筋蛋白网络半固态连续相基质之间存在黏弹性薄层液膜结构,它对面团调质时气体的渗透、发酵和醒发期间气泡的膨胀、以及面团焙烤过程中气泡黏弹性具有不同程度的影响。本文综述了影响发酵面团气室稳定性的两种理论机制,即面筋蛋白网络稳定理论和薄层液膜稳定理论,详述了影响面团气室稳定性的关键因素和调控手段,以期为发酵面制品品质改良和多相食品体系功能特性改善提供参考。
The uniform and delicate air chamber structure is the key factor for determining the quality of fermented dough products.The recent research has indicated that there was a viscoelastic thin liquid film between the gas cells and the gluten starch network.It has different degrees of influence on the gas penetration during dough mixing,the bubbles expansion during fermentation and proofing,and the viscoelasticity of bubbles during dough baking.This article reviewed the two theoretical mechanisms which named the gluten network stability theory and the thin liquid film stability theory that affect the stability of the gas cell structure of the fermented dough.It detailed the key factors that affect the stability of the gas cells and the control methods,with a view to provide references for improving the quality of fermenting dough products and the functional characteristics of multiphase food systems.
作者
岳颖
佟立涛
周素梅
王丽丽
周闲容
刘丽娅
Yue Ying;Tong litao;Zhou Sumei;Wang Lili;Zhou Xianrong;Liu Liya(Key Laboratory of Agro-products Processing,Ministry of Agriculture,Institute of Agro-Products Processing Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2021年第4期169-176,共8页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金(31571768)
国家重点研发计划(2018YFD0401005-02)。
