淀粉基共混面团的流变表征及特性研究进展
作者:
作者单位:

(1.上海海洋大学食品学院 上海 201306;2.渤海大学食品科学与工程学院 生鲜农产品贮藏加工及安全控制技术国家地方联合工程研究中心辽宁省食品安全重点实验室 辽宁锦州 121013)

作者简介:

密更(1979—),男,博士,讲师

通讯作者:

中图分类号:

基金项目:

国家自然科学基金项目(31972107)


Rheological Characterization and Properties of Starch-based Dough: A Review
Author:
Affiliation:

(1.College of Food Science and Technology, Shanghai Ocean University, Shanghai 201306);2.College of Food Science and Technology, Bohai University; National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products;Food Safety Key Lab of Liaoning Province, Jinzhou 121013, Liaoning

Fund Project:

  • 摘要
  • |
  • 图/表
  • |
  • 访问统计
  • |
  • 参考文献
  • |
  • 相似文献
  • |
  • 引证文献
  • |
  • 资源附件
  • |
  • 文章评论
    摘要:

    淀粉面团是以糊化淀粉为黏合剂与干淀粉混合揉制而成的一类特殊面团。基于淀粉面团制备的食品营养单一,不适合大量食用,而与其它营养物质复合而成的淀粉面团越来越受重视。流变特性是表征面团品质的重要性质,而共混物淀粉面团的流变特性的相关研究较少,部分机理不明确。文章归纳淀粉面团的流变特性表征方法和外源添加物包括蛋白质、水胶体、脂质和盐类物质对其的影响,分析共混物淀粉面团流变特性的影响规律,提出现有研究尚存的不足,旨在为后续研究提供参考。

    Abstract:

    Starch dough is a special type of dough that is made by mixing and kneading gelatinized starch as a binder with dry starch. Foods based on starch dough have a low and single nutrition and are not suitable for generous intake. Starch doughs which are compounded with other polymers attract more and more attention nowadays. Rheological properties are the most important method to characterize dough quality. There are relatively few studies on the rheological properties of starch doughs, and some of the mechanisms are still unclear. In this paper, the characterization methods of rheological properties of starch dough and the effects of exogenous additives including protein, hydrocolloid, lipid and salt on the rheological properties of starch dough were summarized and analyzed, and the existing deficiencies and problems in the research were summarized, which provide reference for the follow-up research.

    参考文献
    相似文献
    引证文献
引用本文

密更,王甜,李学鹏,励建荣,谢晶.淀粉基共混面团的流变表征及特性研究进展[J].中国食品学报,2022,22(3):397-407

复制
分享
文章指标
  • 点击次数:
  • 下载次数:
  • HTML阅读次数:
  • 引用次数:
历史
  • 收稿日期:2021-03-03
  • 最后修改日期:
  • 录用日期:
  • 在线发布日期: 2022-04-13
  • 出版日期:
版权所有 :《中国食品学报》杂志社     京ICP备09084417号-4
地址 :北京市海淀区阜成路北三街8号9层      邮政编码 :100048
电话 :010-65223596 65265375      电子邮箱 :chinaspxb@vip.163.com
技术支持:北京勤云科技发展有限公司

漂浮通知