摘要
馒头通常以小麦粉为主要原料,杂粮粉与小麦粉相比醇溶蛋白含量低,形成面筋网络能力较差,进而影响杂粮馒头的品质。在杂粮馒头开发中使用一些改良剂和改良方法,能够起到改善其品质作用。针对中国杂粮馒头中酶、食用胶等改良剂和杂粮生物物理等一些改良方法的应用的研究进展进行了综述,以期为提高杂粮馒头品质提供一些参考。
Wheat flour is the main raw material for steamed bread usually. Alcohol soluble protein content is low in grain flour, and the formation ability of gluten network is poor,which is bad for the quality of grain steamed bread. The use of some modified agent and modified method in grain steamed bread can play a role to improve the quality. Research progress on modified technology of Grain Steamed Bread in China was reviewed, which will provide some reference for improving the quality of grain steamed bread.
出处
《食品研究与开发》
CAS
北大核心
2015年第22期194-196,共3页
Food Research and Development
关键词
杂粮
馒头
改良剂
改良方法
grain
steamed bread
modified agent
modified method
