冻藏对面团中面筋蛋白分子结构及功能特性影响的研究进展

Research Progess in the Effect of Frozen Storage on Molecular Structure and Functional Properties of Gluten Proteins in Dough

冷冻面团具有降低生产成本、提高产品质量和方便消费者优点,可用于加工生产面包、蛋糕和馒头等面制品。面团品质劣变是导致冷冻面团货架期缩短的主要原因,而冷冻面团品质下降的主要诱因是小麦面筋蛋白的品质劣变。本文综述了冷冻面团中面筋蛋白的分子组成、空间结构及功能特性等的变化,并对冷冻面团的未来发展方向进行了展望。

Frozen dough has the advantages of reducing the production costs,improving the product quality and facilitating to consumers,and can be used to process bread products such as bread,cake,bread and so on.Dough deterioration in quality is a main reason which leads to shortening shelf life of frozen dough,and the principal reason for the decline in the quality of frozen dough is gluten deterioration in quality. In this paper,the variations in molecular composition,spatial structure and functional properties of gluten in frozen dough were summarized.On basis of this,the future development directions of frozen dough were prospected.