天然活性物质在面包中的应用研究进展

Research progress on the application of natural biologically active substances in bread

面包作为常用的方便食品,很受大众欢迎。天然活性物质广泛存在于自然界动植物、海洋生物及微生物中。其主要包括糖类、肽类、酶类、有机酸类、酚类等,这些天然活性物质具有抗癌、抗氧化、消炎、降血糖降血脂、调节肠道、调节机体平衡及增强机体免疫力等多种生理功能。在面包加工及保藏过程中,添加适量的天然活性物质(功能性多糖类、有机酸、酚类及天然酶制剂),可使面包面团的流变学特性、面包品质特性及感官品质得到显著改善。此外,天然活性物质的添加还能赋予面包特殊芳香味,提高面包营养价值,延长面包的货架期。本文对天然活性物质在面包中的应用研究进行了综述,为进一步探讨天然活性物质在面包中的应用提供参考。

Bread is a staple food prepared from water and yeast,and it is also a popular food in almost all culture of the world. Natural biologically active substances are widely found in plants,animals,marine organisms and microorganisms. It mainly includes sugars,peptides,enzymes,organic acids,phenols and etc.. These natural active substances have a variety of physiological functions such as anti-cancer,anti-oxidation,anti-inflammatory,lowering blood sugar and lipid,regulating intestinal function,regulating body balance and enhancing body immunity. The right amount of natural biologically active substances(functional sugar,organic acid,phenols,and natural enzyme preparation)in the bread processing and preservation can greatly improve the rheological properties of bread dough,bread quality characteristics and sensory quality. In addition,adding natural substances not only can give bread a special flavor and improve nutritional value of bread,but also can extend its shelf life. In this paper,applications of natural active substances in bread were reviewed,aiming to provide a reference for future exploration of natural biologically active substances used in bread.