小麦面包改良研究进展:强调成分功能性

G. Abebaw
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引用次数: 0

摘要

面包是最古老的功能性食品之一,其对健康的影响已在许多研究中得到证实。本通讯回顾了近年来关于这一主题的研究,并展望了已在烘焙工业中应用的改善营养和健康质量的未来可能趋势,并进一步将其引导到面包的配方设计和生产中。结果表明,许多有益的成分,如膳食纤维、酚类抗氧化剂、海洋成分和n-3脂肪酸,可以用于面包工业,以增加其功能,并产生健康的产品,低热量,低胆固醇,和乳糜泻。此外,车前草籽、苋菜籽、栗子粉和益生元在无麸质面包(GFB)烘焙中的应用可能是改善无麸质面包整体外观、质量、感官特性和保质期的有前途的前沿。为了从饮食角度改善这些患者的生活质量,食品加工研究人员一直在寻求开发高质量的无麸质面包。由于面包中的小麦片的质量在很大程度上取决于面筋的粘弹性,因此使用了各种成分来模拟其效果,例如水胶体、转谷氨酰胺酶和蛋白酶。
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Review On: Progress In Wheat Bread Improvement: Emphasis on Ingredient Functionality
Bread is one of the oldest functional foods which its health effects have been investigated in many studies. The current communication presents a review of the in recent years on the topic and looks at possible future trends in the improved nutritional and health qualities which have been applied in the bakery industry, directing it further to the formulation design and production of functional pieces of bread. The results show that many beneficial ingredients such as dietary fibers, phenolic antioxidants, marine ingredients, and n-3 fatty acids can be used in the bread industry to increase its functionality and result in healthy products, low in calories, cholesterol, and celiac disease. Moreover, the use of psyllium seed, amaranth seed, chestnut flour, and prebiotics in gluten-free bread (GFB) baking may be the promising frontier to improve the overall appearance, quality, sensory properties, and shelf-life of gluten-free bread. To improve the quality of life of these patients from a dietary standpoint, food-processing researchers have been seeking to develop high-quality gluten-free bread. As the quality of wheat pieces of bread depends largely on the viscoelastic properties of gluten, various ingredients have been employed to simulate its effects, such as hydrocolloids, transglutaminase, and proteases.
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