酸面团发酵技术在无麸质食物中的应用

Application of Sourdough Fermentation Technology in Gluten-Free Food

无麸质食物是为乳糜泻人群应对麸质蛋白过敏而生产的一类食物,但无麸质食物因麸质蛋白的缺失,多存在口感差、体积小和硬度大等缺点。酸面团是一种传统发酵技术,通过酸面团中微生物的代谢作用,可产生蛋白酶降解麸质蛋白,同时还能提高无麸质食物的整体品质,如改善制品风味、提高营养价值、延长货架期等。本文主要对酸面团发酵技术及其在无麸质食物中的应用优势进行探讨,以期为无麸质食物研究提供理论参考。

Gluten-free food is a type of food produced for people with celiac disease to cope with gluten allergy.However,gluten-free food has the disadvantages including poor taste,small size and large hardness,etc.due to the lack of gluten protein.Sourdough is a traditional fermentation technique that produces enzymes through the metabolic of microorganisms in sourdough to degrade gluten protein.Meanwhile,sourdough can improve the overall quality of gluten-free food,such as improving flavor and nutritional value,and extending shelf life.This paper mainly discussed sourdough fermentation technology and its application advantages in gluten-free food,providing theoretical references for gluten-free food research.