面粉加工品质改良技术发展研究
|
摘要
面粉是面制食品的主要原料,不同的面制食品对面粉品质的需求有所差异,所以需要对面粉进行品质改良。重点论述了面粉加工品质改良技术的发展现状,主要从酶制剂、化学方法和物理方法三方面来进行阐述。其中包括各类改良方法对面粉白度、粉质特性、面筋强度、面团稳定性、烘焙品质等方面的作用以及各种改良方法的优缺点。通过综合的考虑发现,现有的品质改良方法都有各自的不足之处,所以可以结合使用多种技术对面粉品质做出改良。
Flour is the main raw material for pasta. Different pastas have different requirements for flour quality, so it is necessary to improve the quality of flour. This article focuses on the development status of flour processing quality improvement technology, mainly from the three aspects of enzyme preparation, chemical methods and physical methods. These include the effects of various improved methods on flour whiteness, silty properties, gluten strength, dough stability, baking quality, and the advantages and disadvantages of various improved methods. Through comprehensive considerations, it has been found that existing quality improvement methods have their own shortcomings, so a combination of various techniques can be used to improve the quality of flour.
Flour is the main raw material for pasta. Different pastas have different requirements for flour quality, so it is necessary to improve the quality of flour. This article focuses on the development status of flour processing quality improvement technology, mainly from the three aspects of enzyme preparation, chemical methods and physical methods. These include the effects of various improved methods on flour whiteness, silty properties, gluten strength, dough stability, baking quality, and the advantages and disadvantages of various improved methods. Through comprehensive considerations, it has been found that existing quality improvement methods have their own shortcomings, so a combination of various techniques can be used to improve the quality of flour.
引文
[1]豆康宁,王富刚,杨宁宁,等.小麦粉品质改良的方法[J].粮食加工,2016,41(1):8-10.
[2]邱伟芬.酶制剂在面粉品质改良中的应用[J].食品科技,2002(3):28-31.
[3]Lamsal BP,Faubion JM.Effect of an enzyme preparation on wheat flour and dough color,mixing,and test baking[J].LWT-Food Science and Technology,2009,42(9):1461-1467.
[4]谢洁,陈宁春,张斌.真菌α淀粉酶和葡萄糖氧化酶对全麦面粉品质的改良[J].南方农业学报,2012,43(6):843-846.
[5]杨其林,刘钟栋.面粉改良剂中酶制剂应用及发展趋势[J].粮食与油脂,2007(6):10-15.
[6]Yegin S,Altinel B,Tuluk K.A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NR-RL Y-2311-1:Effects on dough rheology and bread quality[J].Food Hydrocolloids,2018,81:389-397.
[7]余平,卢世雄.面粉的蛋白酶处理[J].吉林粮食高等专科学校学报,1995(3):11-14.
[8]杨春玲.复合酶制剂在面粉工业中的应用前景[J].现代面粉工业,2015,29(2):34-36.
[9]李朝霞,余晓红,王爱民.外源植酸酶对面粉的酶解条件优化[J].食品科学,2009,30(20):56-59.
[10]任凌云,王远成,崔波.面粉氯化---一种生产蛋糕专用粉的技术途径[J].粮食与食品工业,1997(4):7-8.
[11]高小燕,钱建亚.臭氧对小麦面粉增白的效果及品质的影响[J].美食研究,2015,32(2):61-64.
[12]Chittrakorn S,Earls D,MacRitchie F.Ozonation as an alternative to chlorination for soft wheat flours[J].Journal of Cereal Science,2014,60(1):217-221.
[13]韩天龙,张秀玲,邓建平,等.食品乳化剂的作用特性及其在面粉制品中作用研究[J].现代面粉工业,2011,25(6):26-29.
[14]冯新胜.乳化剂对面粉品质改良效果的研究[J].粮食与饲料工业,2003(11):3-5.
[15]颜志国.面粉热处理工艺在国内工厂应用探讨[J].现代面粉工业,2017,31(2):19-23.
[16]Gao Q,Liu C,Zheng XL.Effect of heat treatment of rye flour on rye-wheat steamed bread quality[J].International Journal of Food Science and Technology,2018,53(5):1109-1119.
[17]孔凡真.发展制粉技术改良面粉品质[J].现代面粉工业,2010,24(1):4-7.
[2]邱伟芬.酶制剂在面粉品质改良中的应用[J].食品科技,2002(3):28-31.
[3]Lamsal BP,Faubion JM.Effect of an enzyme preparation on wheat flour and dough color,mixing,and test baking[J].LWT-Food Science and Technology,2009,42(9):1461-1467.
[4]谢洁,陈宁春,张斌.真菌α淀粉酶和葡萄糖氧化酶对全麦面粉品质的改良[J].南方农业学报,2012,43(6):843-846.
[5]杨其林,刘钟栋.面粉改良剂中酶制剂应用及发展趋势[J].粮食与油脂,2007(6):10-15.
[6]Yegin S,Altinel B,Tuluk K.A novel extremophilic xylanase produced on wheat bran from Aureobasidium pullulans NR-RL Y-2311-1:Effects on dough rheology and bread quality[J].Food Hydrocolloids,2018,81:389-397.
[7]余平,卢世雄.面粉的蛋白酶处理[J].吉林粮食高等专科学校学报,1995(3):11-14.
[8]杨春玲.复合酶制剂在面粉工业中的应用前景[J].现代面粉工业,2015,29(2):34-36.
[9]李朝霞,余晓红,王爱民.外源植酸酶对面粉的酶解条件优化[J].食品科学,2009,30(20):56-59.
[10]任凌云,王远成,崔波.面粉氯化---一种生产蛋糕专用粉的技术途径[J].粮食与食品工业,1997(4):7-8.
[11]高小燕,钱建亚.臭氧对小麦面粉增白的效果及品质的影响[J].美食研究,2015,32(2):61-64.
[12]Chittrakorn S,Earls D,MacRitchie F.Ozonation as an alternative to chlorination for soft wheat flours[J].Journal of Cereal Science,2014,60(1):217-221.
[13]韩天龙,张秀玲,邓建平,等.食品乳化剂的作用特性及其在面粉制品中作用研究[J].现代面粉工业,2011,25(6):26-29.
[14]冯新胜.乳化剂对面粉品质改良效果的研究[J].粮食与饲料工业,2003(11):3-5.
[15]颜志国.面粉热处理工艺在国内工厂应用探讨[J].现代面粉工业,2017,31(2):19-23.
[16]Gao Q,Liu C,Zheng XL.Effect of heat treatment of rye flour on rye-wheat steamed bread quality[J].International Journal of Food Science and Technology,2018,53(5):1109-1119.
[17]孔凡真.发展制粉技术改良面粉品质[J].现代面粉工业,2010,24(1):4-7.