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小麦面团及相关制品在工业化生产过程中面临着储存困难、运输困难、易变质、成品品质劣变等问题。造成该现象的主要原因有很多,例如面团流变特性变差、小麦淀粉老化、面筋蛋白网络结构被破坏、酵母失活等。目前,研究人员通过在面团中添加亲水胶体、寻找耐低温或者活性高的酵母、改变解冻方法等方式缓解了这些问题,但是对加工技术的探究还不够全面。本文通过对小麦面团加工中应用到的超声波辅助、超高压辅助、电子束辐照技术进行总结阐述,为面团加工提供技术参考,同时为未来的面团品质改良提供方向。
Abstract:Wheat dough and related products encounter several challenges during industrial production,including difficulties in storage and transportation,susceptibility to deterioration,and quality deterioration of the final product. These issues mainly arise from the deterioration of dough rheological properties,starch retrogradation,disruption of the gluten protein network,and yeast inactivation. Current approaches to mitigate these problems include the addition of hydrocolloids,the development of low-temperature-tolerant or highly active yeasts,and changes in thawing methods;however,research on processing technologies remains insufficiently comprehensive. This paper reviewed and discussed the application of non-traditional processing technologies—specifically ultrasonic-assisted processing,ultra-high-pressure treatment,and electron-beam irradiation—in wheat dough processing. This paper aims to provide technical references for dough processing and directions for future quality improvement of dough.
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基本信息:
DOI:10.19804/j.issn1006-2513.2026.5.017
中图分类号:TS213.2
引用信息:
[1]李亚会.非传统加工技术对小麦面团品质影响的研究进展[J].中国食品添加剂,2026,37(05):144-150.DOI:10.19804/j.issn1006-2513.2026.5.017.
基金信息:
河南省2026年科技发展计划软科学项目,数字经济赋能河南省粮食全产业链韧性的内在机理与实现路径研究(262400410154); 2024年度河南省高等教育教学改革研究与实践重点项目(2024SJGLX0671)
2026-05-15
2026-05-15
2026-05-15