面粉面筋及其对焙烤食品的影响分析

Analysis of Flour and Gluten and Its Influence on Baked Food

面粉面筋因蛋白质结构差异,导致烘焙过程中面团的吸水率、氧化率、混合耐柔性等特性不同,制作的烘焙食品的体积、孔隙度、口感、质地和颜色等也存在差异性。在不同的烘焙工艺中,选择合适筋度值的面粉有利于提升烘焙制品成品的综合品质。本文基于面粉面筋的差异性,探讨面粉面筋对烘焙食品的影响,旨在为烘焙制品制作及产品加工工艺的创新提供参考。

The different protein structure of flour gluten results in different water absorption,oxidation rate and mixed flexibility during baking,there are also differences in the volume,porosity,texture,color,and texture of the resulting baked goods.In different baking process,choosing the proper gluten value of flour is helpful to improve the comprehensive quality of baked products.Based on the difference of flour gluten,the effect of flour gluten on bakery products was discussed in this paper.The purpose of this paper is to provide reference for the innovation of baking products manufacturing and processing technology.