改良无麸质面条制品品质的技术发展概况

Research Progress of Gluten-free Noodle Products

麸质即面筋蛋白是世界粮农组织报告的8大类过敏原之一,虽然无麸质面条有利于保护过敏人群,但是缺少面筋蛋白后,面条存在不易成型、粘弹性差、持水性差等缺点,为了获得良好的质构,需要改良相应的配方和工艺。该文主要基于发明专利中的无麸质面条技术发展概况,从原料组成及缺陷、改良无麸质面条品质的主要技术分支进行了总结,并对主要申请人的专利情况进行分析,以期为无麸质面条的改良提供参考。

Gluten is one of the eight major allergens reported by the World Food Organization.Although gluten-free noodles are good for protecting allergic people,the lack of gluten has the disadvantages of poor molding,viscoelasticity and water holding capacity.In order to obtain good texture,it is necessary to improve the formula and processing of the noodles.Based on patents,this paper summarized and analyzed the composition and disadvantages of gluten-free noodles,the overall situation of theimproved technology and the patents of main applicant.