麦麸膳食纤维对面制品主成分的影响研究进展

    Research progress on the effect of wheat bran dietary fiber on the main ingredients of flour products

    • 摘要: 在介绍面制品中的主成分(蛋白质、淀粉和水分)与产品质量关系的基础上,系统阐述了麦麸膳食纤维对主成分特性的影响。面筋蛋白网络结构和镶嵌在其中的淀粉特性决定了面制品的品质,同时水分对面制品的加工及储藏也有显著影响。麦麸膳食纤维能够提高面制品的营养价值,但它会引起面制品中面筋蛋白聚集,使其二级结构和稳定性发生变化;膳食纤维侧链中含有许多亲水性较强的羟基,具有较高的热稳定性和持水性,能够改善淀粉的糊化特性使其稳定性提高,同时降低淀粉的老化速度;膳食纤维能够改变面制品中水分与其他物质的结合状态,降低自由水含量。同时提出了麦麸膳食纤维在应用中存在的一些问题,并对其营养强化面制品的发展趋势作出展望。

       

      Abstract: The review introduced the relationship between the three main components of flour products (protein, starch, and water) and product quality, and further discussed the effect of dietary fiber from wheat bran on the properties of these components.The flour products quality is determined by the structure of gluten protein network and the characteristics of starch inlaid in the network, while the water content also has significant effect on processing and storage of flour products. The dietary fiber from wheat bran can improve the nutritional value of the flour products, however, it could cause the aggregation of gluten protein in the flour products, change its secondary structure and stability.The side chains of dietary fiber contain many hydrophilic hydroxyl groups, resulting in higher thermal stability and water retention. Hence, it could improve the gelatinization characteristics of starch and decrease the aging rate of starch. In addition, dietary fiber could also change the combination state of water and other substances in flour products, reducing the content of free water. This review also puts forward the problems in the application of dietary fiber and prospects the development trend of the fortified flour product.

       

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