植物功能成分对面包加工品质影响的研究进展
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摘要
综述植物源功能性成分(功能性糖类、多酚类、其它功能性提取物等)对面团加工性能及面包品质影响的研究概况,并对一些研究方向进行展望。
Recent research situation and progress of effects on processing properties of dough and bread quality by functional components and extracts from plants such as functional carbohydrates and polyphenols etc. were summarized in this paper. Meanwhile, future development prospects and research directions are forecasted.
Recent research situation and progress of effects on processing properties of dough and bread quality by functional components and extracts from plants such as functional carbohydrates and polyphenols etc. were summarized in this paper. Meanwhile, future development prospects and research directions are forecasted.
引文
[1]Donohue.Global bakery products poised for growth[J].Modern Baking,2012(3):000
[2]Mario Martinez,Bonastre Oliete,Manuel Gomez.Effect of the addition of extruded wheat flours on dough rheology and bread quality[J].Journal of Cereal Science,2013,57(3):424-429
[3]K.A.Abbas,S.M.Abdulkarim,M.Ebrahimian,et al.The drawbacks and superiorities of using IR-Microwave system in cake and bread baking:A review[J].Modern Applied Science,2010,4(7):000
[4]Yibin Zhou,Dongfeng Wang,Xiaochun Wan,et al.Effect of tea polysaccharide addition on the properties of bread made from two flours[J].Journal of Food Processing and Preservation,2009,33(6):798-813
[5]M.Ambrogina Pagani,Mara Lucisano,Manuela Mariotti,et al.Influence of packaging material on bread characteristics during ageing[J].Packaging Technology and Science,2006,19(5):295-302
[6]Laura Gutierrez,Ramon Batlle,Sonia Andujar,et al.Evaluation of antimicrobial active packaging to in crease shelf life of gluten-free sliced bread[J].Packaging Technology and Science,2011,24(8):485-494
[7]Dimitrios Sabanis,Constantina Tzia.Effect of rice,corn and soy flour addition on characteristics of bread produced from different wheat cultivars[J].Food and Bioprocess Technology,2009,2(1):68-79
[8]Chiara Dallasta,Martina Cirlini,Elisa Morini et al.Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making[J].Food Science and Technology,2013,53(1):233-239
[9]Jadwiga Sadowska,Wioletta Baszczak,Jozef Fornal,et al.Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition[J].European Food Research and Technology,2003,216(1):46-50
[10]D Curic,D Novotni,I Bauman,et al.Optimization of extrusion cooking of cornmeal as raw material for bakery products[J].Journal of Food Process Engieering,2009,32(2):294-317
[11]Guarda A,Rosell C M,Benedito C,et al.Different hydrocolloids as bread improvers and antistaling agents[J].Food Hydrocolloids,2004,18(2):241-247
[12]Mustafa Erbas,Hanife Sekerci,Sultan Arslan et al.Effect of sodium metabisulfite addition and baking temperature on maillard reaction in bread[J].Journal of Food Quality,2012,35(2):144-151
[13]Blaszczak W,Sadowska J,Rosell CM,et al.Structural changes in the wheat dough and bread with the addition of alpha-amylases[J].European Food Research and Technology,2004,219(4):348-354
[14]Mahmoud Abu-Ghoush,Thomas J Herald,Floyd Dowell,et al.Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis[J].International Journal of Food Science and Technology,2008,43(2):357-364
[15]S Ragaee,I Guzar,N Dhull,et al.Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread[J].Food Science and Technology,2011,44(10):2147-2153
[16]Leilane Costa,De Conto,Raquel Silveira,et al.Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread[J].Food Science and Technology,2012,45(1):103-109
[17]Yomiko Kegoya-Yoshino.Improvement of bread shelf life by the addition of pectin[J].Journal of Applied Glycoscience,1997,44(2):165-168
[18]Maria Jimena Correa,Gabriela Teresa Perez,Cristina Ferrero.Pectins as bread making additives:effect on dough rheology and bread quality[J].Food and Bioprocess Technology,2012,5(7):2889-2898
[19]Michael Glei,Annett Kirmse,Nina Habermann,et al.Bread enriched with green coffee extract has chemoprotective and antigenotoxic activities in human cells[J].Nutrition&Cancer,2006,56(2):182-192
[20]L Garofalo,D Vazquez,F Ferreira et al.Wheat flour non-starch polysaccharides and their effect on dough rheological properties[J].Industrial Crops and Products,2011,34(2):1327-1331
[21]M S Izydorczyk,A Hussain,A W Macgregor.Effect of Barley and Barley Components on Rheological Properties of Wheat Dough[J].Journal of Cereal Science,2001,34(3):251-260
[22]Anusooya S.Sivam,Dongxiao Sun-Waterhouse,Siew Young Quek et al.Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants:A Review[J].Journal of Food Science,2010,75(8):R163-R174
[23]Marina de Escalada Pla,Ana Maria Rojas,Lia Noemi Gerschenson.Effect of butternut fibres on bread making,quality and staling[J].Food and Bioprocess Technology,2013,6(3):828-838
[24]K Kamaljit,K Amarjeet,S Tarvinder Pal.Analysis of ingredients,functionality,formulation optimization and shelf life evaluation of high fiber bread[J].American Journal of Food Technology,2011,6(4):306-313
[25]Denis Ocen,Xueming Xu.Effect of citrus orange(Citrus sinensis)by-product dietary fiber preparations on the quality characteristics of frozen dough bread[J].American Journal of Food Technology,2013,8(1):1435-1448
[26]Francesca Scazzina,Susanne Siebenhandl-Ehn,Nicoletta Pelleqrini.The effect of dietary fibre on reducing the glycaemic index of bread[J].British Journal of Nutrtion,2013,109(7):1163-1174
[27]Sylwia Mildner-Szkudlarz,Renata Zawirska-Wojtasiak,Artur Szwengiel.Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread[J].International Journal of Food Science and Technology,2011,46(7):1485-1493
[28]M De Angelis,N Damiano,C G Rizzello,et al.Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre[J].European Food Research and Technology,2009,229(4):593-601
[29]王晓艳.高膳食纤维对面包面团发酵烘焙及贮藏特性的影响研究[D].无锡:江南大学,2012
[30]宋欢.添加膳食纤维对面团发酵特性及面包品质的影响[D].重庆:西南大学,2008
[31]付成程,郭玉蓉,董守利,等.苹果渣膳食纤维面包的研制及其质构特性的测定[J].食品与发酵工业,2011,37(5):97-100
[32]李华鑫,雷激.柠檬皮渣膳食纤维在面包中的应用[J].食品工业,2011(8):47-50
[33]刘婷婷,刘健影,王大为.玉米高品质膳食纤维对面包质构特性影响[J].粮食与油脂,2013,26(9):27-30
[34]C M Ajila,K Leelavathi,U J S.Prasada Rao.Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder[J].Journal of Cereal Science,2008,48(2):319-326
[35]Jinshui Wang,Cristina M Rosell.Effect of the addition of different fibres on wheat dough performance and bread quality[J].Food Chemistry,2002,79(2):221-226
[36]L-Y Liu,K-L Wu,Y-W Jen,et al.Effect of sweet potato leaf and stem addition on dough properties and bread quality[J].Food Science and Technology International,2007,13(3):239-244
[37]M Anil.Using of hazelnut testa as a source of dietary fiber in breadmaking[J].Journal of Food Engineering,2007,80(1):61-67
[38]Yuthana Phimolsiripol,Amornrat Mukprasirt,Reqine Schoenlechner.Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran[J].Journal of Cereal Science,2012,56(2):389-395
[39]N R Ponzio,C Ferrero,M C Puppo.Wheat varietal flours:influence of pectin and DATEM on dough and bread quality[J].International Journal of Food Properties,2013,16(1):33-44
[40]K Ghodke Shalini,Ananthanarayan Laxmi.Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti(Indian unleavened Flat bread)Part I-hydrocolloids[J].Food Hydrocolloids,2007,21(1):110-117
[41]K Ghodke Shalini,Ananthanarayan Laxmi.Hydrophobic associations and gluten consistency:effects of specific anions[J].Journal of Agricultural and Food Chemistry,1984,32(5):1054-1056
[42]A K Holtekjlen,H H R Olsen,E M Fargestad,et al.Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition[J].Food Science and Technology,2008,41(10):2085-2091
[43]周裔彬.茶多糖对小麦粉、淀粉及其焙烤制品糊化和老化的影响[D].青岛:中国海洋大学,2007
[44]Yibin Zhou,Dongfeng Wang,Li Zhang,et al.Effect of polysaccharides on gelatinization and retrogradation of wheat starch[J].Food Hydrocolloids,2008,22(4):505-512
[45]Cecile Morris,Gordon A Morris.The effect of inulin and fructooligosaccharide supplementation on the textural,rheological and sensory properties of bread and their role in weight management:A review[J].Food Chemistry,2012,133(2):237-248
[46]S Padma Ishwarya,P Prabhasankar.Prebiotics:Application in Bakery and Pasta Products[J].Critical Reviews in Food Science&Nutrition,2014,54(4):511-522
[47]Karolini Skaradzinska,Z Bihuniak,P Piotrowska,et al.Properties of dough and qualitative characteristics of wheat bread with addition of inulin[J].Polish Journal of Food and Nutrition Sciences,2007,57(4B):267-270
[48]李晓东.改性大豆低聚糖功能性的研究及大豆低聚糖在食品中的应用[D].哈尔滨:东北农业大学,2001
[49]Garry Kerch,Janis Zicans,Remo Merijs Meri.The effect of chitosan oligosaccharides on bread staling[J].Journal of Cereal Science,2010,52(3):491-495
[50]Alessandro Angioloni,Concha Collar.Significance of structuring/prebiotic blends on bread dough thermo-mechanical profile[J].European Food Research and Technology,2009,229(4):603-610
[51]刘颖,郭柳霞,樊样富,等.降血糖面包的研制和功能性研究[J].食品工业科技,2005,26(2):179-181
[52]Amir Pourfarzad,Mohammad Hossein,Mehdi Karimi,et al.Effect of polyols on shelf-life and quality of flat bread fortified with soy flour[J].Journal of Food Process Engineering,2011,34(5):1435-1448
[53]Rong Wang,Weibiao Zhou,Mia Isabelle.Comparison study of the effect of green tea extract(GTE)on the quality of bread by instrumental analysis and sensory evaluation[J].Food Research International,2007,40(4):470-479
[54]Xiao-fang Peng,Jin-yu Ma,Ka-Wing Cheng,et al.The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread[J].Food Chemistry,2010,119(1):49-53
[55]P N Ezhilarasi,D Indrani,B S Jena,et al.Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality[J].Journal of Food Engineering,2013,117(4):513-520
[56]孙小斐.白果蛋白对面团特性及面包品质影响规律的研究[J].中国食品添加剂,2011(5):176-180
[57]徐贵华,宋照军,刘东方,等.山药面包的研制[J].食品科技,2004(11):31-33
[58]陈东海,宋宏光,张谦益,等.枸杞绞股蓝保健玉米面包的研制[J].食品工业科技,2004,25(11):111-114
[59]Federica Balestra,Emiliano Cocci.Evaluation of antioxidant,rheological and sensorial properties of wheat flour dough and bread containing ginger powder[J].Food Science and Technology,2011,44(3):700-705
[2]Mario Martinez,Bonastre Oliete,Manuel Gomez.Effect of the addition of extruded wheat flours on dough rheology and bread quality[J].Journal of Cereal Science,2013,57(3):424-429
[3]K.A.Abbas,S.M.Abdulkarim,M.Ebrahimian,et al.The drawbacks and superiorities of using IR-Microwave system in cake and bread baking:A review[J].Modern Applied Science,2010,4(7):000
[4]Yibin Zhou,Dongfeng Wang,Xiaochun Wan,et al.Effect of tea polysaccharide addition on the properties of bread made from two flours[J].Journal of Food Processing and Preservation,2009,33(6):798-813
[5]M.Ambrogina Pagani,Mara Lucisano,Manuela Mariotti,et al.Influence of packaging material on bread characteristics during ageing[J].Packaging Technology and Science,2006,19(5):295-302
[6]Laura Gutierrez,Ramon Batlle,Sonia Andujar,et al.Evaluation of antimicrobial active packaging to in crease shelf life of gluten-free sliced bread[J].Packaging Technology and Science,2011,24(8):485-494
[7]Dimitrios Sabanis,Constantina Tzia.Effect of rice,corn and soy flour addition on characteristics of bread produced from different wheat cultivars[J].Food and Bioprocess Technology,2009,2(1):68-79
[8]Chiara Dallasta,Martina Cirlini,Elisa Morini et al.Effect of chestnut flour supplementation on physico-chemical properties and volatiles in bread making[J].Food Science and Technology,2013,53(1):233-239
[9]Jadwiga Sadowska,Wioletta Baszczak,Jozef Fornal,et al.Changes of wheat dough and bread quality and structure as a result of germinated pea flour addition[J].European Food Research and Technology,2003,216(1):46-50
[10]D Curic,D Novotni,I Bauman,et al.Optimization of extrusion cooking of cornmeal as raw material for bakery products[J].Journal of Food Process Engieering,2009,32(2):294-317
[11]Guarda A,Rosell C M,Benedito C,et al.Different hydrocolloids as bread improvers and antistaling agents[J].Food Hydrocolloids,2004,18(2):241-247
[12]Mustafa Erbas,Hanife Sekerci,Sultan Arslan et al.Effect of sodium metabisulfite addition and baking temperature on maillard reaction in bread[J].Journal of Food Quality,2012,35(2):144-151
[13]Blaszczak W,Sadowska J,Rosell CM,et al.Structural changes in the wheat dough and bread with the addition of alpha-amylases[J].European Food Research and Technology,2004,219(4):348-354
[14]Mahmoud Abu-Ghoush,Thomas J Herald,Floyd Dowell,et al.Effect of preservatives addition on the shelf-life extensions and quality of flat bread as determined by near-infrared spectroscopy and texture analysis[J].International Journal of Food Science and Technology,2008,43(2):357-364
[15]S Ragaee,I Guzar,N Dhull,et al.Effects of fiber addition on antioxidant capacity and nutritional quality of wheat bread[J].Food Science and Technology,2011,44(10):2147-2153
[16]Leilane Costa,De Conto,Raquel Silveira,et al.Effects of the addition of microencapsulated omega-3 and rosemary extract on the technological and sensory quality of white pan bread[J].Food Science and Technology,2012,45(1):103-109
[17]Yomiko Kegoya-Yoshino.Improvement of bread shelf life by the addition of pectin[J].Journal of Applied Glycoscience,1997,44(2):165-168
[18]Maria Jimena Correa,Gabriela Teresa Perez,Cristina Ferrero.Pectins as bread making additives:effect on dough rheology and bread quality[J].Food and Bioprocess Technology,2012,5(7):2889-2898
[19]Michael Glei,Annett Kirmse,Nina Habermann,et al.Bread enriched with green coffee extract has chemoprotective and antigenotoxic activities in human cells[J].Nutrition&Cancer,2006,56(2):182-192
[20]L Garofalo,D Vazquez,F Ferreira et al.Wheat flour non-starch polysaccharides and their effect on dough rheological properties[J].Industrial Crops and Products,2011,34(2):1327-1331
[21]M S Izydorczyk,A Hussain,A W Macgregor.Effect of Barley and Barley Components on Rheological Properties of Wheat Dough[J].Journal of Cereal Science,2001,34(3):251-260
[22]Anusooya S.Sivam,Dongxiao Sun-Waterhouse,Siew Young Quek et al.Properties of Bread Dough with Added Fiber Polysaccharides and Phenolic Antioxidants:A Review[J].Journal of Food Science,2010,75(8):R163-R174
[23]Marina de Escalada Pla,Ana Maria Rojas,Lia Noemi Gerschenson.Effect of butternut fibres on bread making,quality and staling[J].Food and Bioprocess Technology,2013,6(3):828-838
[24]K Kamaljit,K Amarjeet,S Tarvinder Pal.Analysis of ingredients,functionality,formulation optimization and shelf life evaluation of high fiber bread[J].American Journal of Food Technology,2011,6(4):306-313
[25]Denis Ocen,Xueming Xu.Effect of citrus orange(Citrus sinensis)by-product dietary fiber preparations on the quality characteristics of frozen dough bread[J].American Journal of Food Technology,2013,8(1):1435-1448
[26]Francesca Scazzina,Susanne Siebenhandl-Ehn,Nicoletta Pelleqrini.The effect of dietary fibre on reducing the glycaemic index of bread[J].British Journal of Nutrtion,2013,109(7):1163-1174
[27]Sylwia Mildner-Szkudlarz,Renata Zawirska-Wojtasiak,Artur Szwengiel.Use of grape by-product as a source of dietary fibre and phenolic compounds in sourdough mixed rye bread[J].International Journal of Food Science and Technology,2011,46(7):1485-1493
[28]M De Angelis,N Damiano,C G Rizzello,et al.Sourdough fermentation as a tool for the manufacture of low-glycemic index white wheat bread enriched in dietary fibre[J].European Food Research and Technology,2009,229(4):593-601
[29]王晓艳.高膳食纤维对面包面团发酵烘焙及贮藏特性的影响研究[D].无锡:江南大学,2012
[30]宋欢.添加膳食纤维对面团发酵特性及面包品质的影响[D].重庆:西南大学,2008
[31]付成程,郭玉蓉,董守利,等.苹果渣膳食纤维面包的研制及其质构特性的测定[J].食品与发酵工业,2011,37(5):97-100
[32]李华鑫,雷激.柠檬皮渣膳食纤维在面包中的应用[J].食品工业,2011(8):47-50
[33]刘婷婷,刘健影,王大为.玉米高品质膳食纤维对面包质构特性影响[J].粮食与油脂,2013,26(9):27-30
[34]C M Ajila,K Leelavathi,U J S.Prasada Rao.Improvement of dietary fiber content and antioxidant properties in soft dough biscuits with the incorporation of mango peel powder[J].Journal of Cereal Science,2008,48(2):319-326
[35]Jinshui Wang,Cristina M Rosell.Effect of the addition of different fibres on wheat dough performance and bread quality[J].Food Chemistry,2002,79(2):221-226
[36]L-Y Liu,K-L Wu,Y-W Jen,et al.Effect of sweet potato leaf and stem addition on dough properties and bread quality[J].Food Science and Technology International,2007,13(3):239-244
[37]M Anil.Using of hazelnut testa as a source of dietary fiber in breadmaking[J].Journal of Food Engineering,2007,80(1):61-67
[38]Yuthana Phimolsiripol,Amornrat Mukprasirt,Reqine Schoenlechner.Quality improvement of rice-based gluten-free bread using different dietary fibre fractions of rice bran[J].Journal of Cereal Science,2012,56(2):389-395
[39]N R Ponzio,C Ferrero,M C Puppo.Wheat varietal flours:influence of pectin and DATEM on dough and bread quality[J].International Journal of Food Properties,2013,16(1):33-44
[40]K Ghodke Shalini,Ananthanarayan Laxmi.Influence of additives on rheological characteristics of whole-wheat dough and quality of Chapatti(Indian unleavened Flat bread)Part I-hydrocolloids[J].Food Hydrocolloids,2007,21(1):110-117
[41]K Ghodke Shalini,Ananthanarayan Laxmi.Hydrophobic associations and gluten consistency:effects of specific anions[J].Journal of Agricultural and Food Chemistry,1984,32(5):1054-1056
[42]A K Holtekjlen,H H R Olsen,E M Fargestad,et al.Variations in water absorption capacity and baking performance of barley varieties with different polysaccharide content and composition[J].Food Science and Technology,2008,41(10):2085-2091
[43]周裔彬.茶多糖对小麦粉、淀粉及其焙烤制品糊化和老化的影响[D].青岛:中国海洋大学,2007
[44]Yibin Zhou,Dongfeng Wang,Li Zhang,et al.Effect of polysaccharides on gelatinization and retrogradation of wheat starch[J].Food Hydrocolloids,2008,22(4):505-512
[45]Cecile Morris,Gordon A Morris.The effect of inulin and fructooligosaccharide supplementation on the textural,rheological and sensory properties of bread and their role in weight management:A review[J].Food Chemistry,2012,133(2):237-248
[46]S Padma Ishwarya,P Prabhasankar.Prebiotics:Application in Bakery and Pasta Products[J].Critical Reviews in Food Science&Nutrition,2014,54(4):511-522
[47]Karolini Skaradzinska,Z Bihuniak,P Piotrowska,et al.Properties of dough and qualitative characteristics of wheat bread with addition of inulin[J].Polish Journal of Food and Nutrition Sciences,2007,57(4B):267-270
[48]李晓东.改性大豆低聚糖功能性的研究及大豆低聚糖在食品中的应用[D].哈尔滨:东北农业大学,2001
[49]Garry Kerch,Janis Zicans,Remo Merijs Meri.The effect of chitosan oligosaccharides on bread staling[J].Journal of Cereal Science,2010,52(3):491-495
[50]Alessandro Angioloni,Concha Collar.Significance of structuring/prebiotic blends on bread dough thermo-mechanical profile[J].European Food Research and Technology,2009,229(4):603-610
[51]刘颖,郭柳霞,樊样富,等.降血糖面包的研制和功能性研究[J].食品工业科技,2005,26(2):179-181
[52]Amir Pourfarzad,Mohammad Hossein,Mehdi Karimi,et al.Effect of polyols on shelf-life and quality of flat bread fortified with soy flour[J].Journal of Food Process Engineering,2011,34(5):1435-1448
[53]Rong Wang,Weibiao Zhou,Mia Isabelle.Comparison study of the effect of green tea extract(GTE)on the quality of bread by instrumental analysis and sensory evaluation[J].Food Research International,2007,40(4):470-479
[54]Xiao-fang Peng,Jin-yu Ma,Ka-Wing Cheng,et al.The effects of grape seed extract fortification on the antioxidant activity and quality attributes of bread[J].Food Chemistry,2010,119(1):49-53
[55]P N Ezhilarasi,D Indrani,B S Jena,et al.Freeze drying technique for microencapsulation of Garcinia fruit extract and its effect on bread quality[J].Journal of Food Engineering,2013,117(4):513-520
[56]孙小斐.白果蛋白对面团特性及面包品质影响规律的研究[J].中国食品添加剂,2011(5):176-180
[57]徐贵华,宋照军,刘东方,等.山药面包的研制[J].食品科技,2004(11):31-33
[58]陈东海,宋宏光,张谦益,等.枸杞绞股蓝保健玉米面包的研制[J].食品工业科技,2004,25(11):111-114
[59]Federica Balestra,Emiliano Cocci.Evaluation of antioxidant,rheological and sensorial properties of wheat flour dough and bread containing ginger powder[J].Food Science and Technology,2011,44(3):700-705