无麸质面包品质改良研究进展

Research Progress in the Gluten-free Bread Quality Improvement

无麸质面包即完全不含任何麸质的面包,是专门针对麸质过敏人群而制作的面包。无麸质面包中缺乏面筋蛋白,使得无麸质面包存在持气性能较差,产品体积小,风味不佳等品质问题,导致面包的加工性能较差。为了满足消费者对于无麸质面包高品质的需求,需要对其品质进行改良。本文综述了当前国内外关于无麸质面包品质改良的最新研究进展,包括添加乳化剂、亲水胶体、蛋白质、酶等外源物质,酸面团发酵技术,发芽技术等传统技术以及非传统烘焙技术等新兴技术,同时对无麸质面包的发展前景进行了展望。

Gluten-free bread is the kind of bread that does not contain any gluten,it is specially made for people with gluten allergies.The lack of gluten protein in gluten-free bread makes this bread has poor air-holding performance,small product volume,poor flavor and other quality problems,resulting in poor processing performance.In order to satisfy consumers'demand for high-quality gluten-free bread,it is necessary to improve the quality of gluten-free bread.This article reviews the latest research progress on the quality improvement of gluten-free bread at home and abroad,including adding emulsifiers,hydrocolloids,proteins,enzymes and other exogenous substances,sourdough fermentation technology,sprouting technology and other traditional technologies and non-traditional baking technologies and other emerging technologies,at the same time,the prospects for the development of gluten-free bread are prospected.