植物酚酸与面筋蛋白相互作用及其对面团品质的影响研究进展

Research progress on the interaction between plant phenolic acid and gluten protein and its effect on dough quality

针对近年来有关植物酚酸与面筋蛋白相互作用研究取得的进展,特别是对不同结构的植物酚酸与面筋蛋白的相互作用机制、影响因素以及相互作用对面团品质的影响进行了综述,以期为面制品的发展提供参考。

The research progress on the interaction between plant phenolic acid and gluten protein in recent years,especially the interaction mechanism,influencing factors,and the impact of interactions between plant phenolic acids with different structures and gluten proteins on dough quality were reviewed,in order to provide reference for the development of flour products.