菊粉型果聚糖在无麸质产品中应用的研究进展

Advances in Application of Inulin-Type Fructan in Gluten-Free Products

由于谷蛋白相关疾病与含谷蛋白食物的摄入有关,无麸质产品在食品工业中受到广泛关注,菊粉型果聚糖已成为无麸质产品的有益成分。本文介绍了菊粉型果聚糖在无麸质产品中应用的技术背景,阐述了菊粉型果聚糖的物理化学特性及其作为组成部分对无麸质产品的技术性能和感官质量的影响,分析了菊粉型果聚糖添加到无麸质产品后与其他成分和添加剂之间的相互作用,旨在为加强无麸质产品的开发及质量提升提供技术参考。

As gluten related diseases are associated with the consumption of gluten containing foods,gluten-free products have received a lot of attention in the food industry.Inulin-type fructan has been proposed as a beneficial ingredient in gluten-free products.In this paper,the technical background of the application of inulin fructan in gluten-free products was introduced,and the physical and chemical properties of inulin fructan and its effect on the technical performance and sensory quality of gluten-free products as a component were described.The technical performance of gluten-free products and the influence of sensory quality were analyzed.It could provide technical reference to strengthen the development and quality improvement of gluten-free products.