面粉脂类及其在烘烤食品中的作用

Wheat Flour Lipids and Their Role in Baking

本文论述了面粉中脂类的化学组成、在面团中存在的物理状态及其在面包、饼干和蛋糕等焙烤食品中的功能作用。认为占面粉总量不到2％的脂类能较好地修饰面粉的烘烤品质。

The chemical composition and physical properties of wheat flour lipids in dough is discussed in relation to their functionality in bakery foods such as bread, biscuits and cakes. There is now substantial evidence that the lipid whose fraction in wheat flour is less than 2% plays a significant role in modification of its baking quality.