面团组分及环境因素对面团二硫键形成的影响研究现状

Status of research on the influence of dough composition and environmental factors on the formation of disulfide bonds in dough

面包、馒头、面条等面制品加工过程的本质是小麦面粉中蛋白与水相互作用形成包裹有淀粉和脂肪的面筋网络结构,该结构加热后转变为形态固定的食品。面团中二硫键的形成量对面筋网络结构的质量和最终食品的品质起着决定性的作用,而面团中的蛋白、淀粉等组分和环境因素影响面团中二硫键的形成量。本文综述了近年来面筋蛋白组成、淀粉组成及种类、面团pH、发酵以及面团成熟温度等环境因素对面团中二硫键形成的影响,提出了未来这方面研究的可能探索方向及相关产业的可能发展趋势,以期为研究人员和食品生产者分析面制品品质变化提供理论支持,促进提高面团品质、面制品质量的二硫键调控理论的形成和创建。

The essence of processing flour products such as bread, steamed bread and noodles is that the protein in wheat flour interacts with water to form a gluten network structure coated with starch and fat, which is transformed into a fixed form of food after heating. The amount of disulfide bond formation in dough plays a decisive role in the quality of gluten network structure and the quality of final food, while the protein, starch and other components in dough and environmental factors affect the amount of disulfide bond formation in dough. This paper reviewed the effects of gluten protein composition, starch composition and types, environmental factors such as dough pH,fermentation and dough ripening temperature on the formation of disulfide bonds in dough in recent years, and put forward the possible exploration direction of this research in the future and the possible development trend of related industries. This review provided theoretical support for researchers and food producers to analyze the quality change of flour products. Also, the review will promote the formation and establishment of disulfide bond regulation theory to improve the quality of dough and flour products.