摘要
燕麦营养丰富,但其面筋含量低,不能形成加工性能良好的面团,制约了燕麦食品工业的发展。添加面粉品质改良剂可改善其成团特性,面团流变学特性对面团的加工品质和最终产品的品质均有重要影响。综述了近年来不同面粉改良剂的添加对燕麦面团流变学特性影响的研究进展,以期为今后燕麦面制食品的研究与开发提供参考。
Oat is a nutritious food with low gluten content, so it＇ s difficult to form dough, which restrict the development of oat food industry. Adding flour additives can improve its conglobation characteristics. The rheological property of dough has important influence on the processing quality of dough and the qual- ity of the final products. Research progress of the effect of different flour modifiers on oat dough rheologi- cal properties in recent years were reviewed to provide a reference for future research and development of oat flour foods.
出处
《粮油食品科技》
北大核心
2013年第4期20-22,共3页
Science and Technology of Cereals,Oils and Foods
