转谷氨酰胺酶在烘焙食品中的应用

Application of Transglutaminase in Bakery Foods

转谷氨酰胺酶(TG)作为一种天然添加剂,由于其特殊的结构特点和功能特性而应用在烘焙食品中,是相对较新的研 究发现。简介了TG在烘焙食品中的应用,尤其是面包制作中,对面团的改良和对产品品质的改善作用,以及作为天然乳化剂 和氧化剂来代替化学合成添加剂的功用,为更进一步深入研究TG在烘焙食品中的应用奠定基础。

As a natural food additive, transglutaminase (TG) has been applied in bakery goods for its special structural characteristics and functional properties. This is a relatively new research discovery. This paper introduces the improvement functions of TG to the quality of doughs and food products when it is applied in bakery goods, especially bread; and the substitution of TG, as a kind of natural emulsifier and oxidant, for chemically synthesized additives, hence providing a basis for the further research on TG in baking applications.