摘要
油脂是小麦面粉中重要的功能性成分,对面团以及面制品品质的影响十分显著.面粉脱脂后理化特性发生显著变化,而添加适量外源油脂能够提高面团持气性,增加面团强度和耐搅拌性,其中以起酥油等氢化油脂的应用最为广泛.对面粉游离脂、天然动植物油脂及改性油脂对面团特性及面包、饼干、馒头等面制品品质的影响进行了综述.
Lipids are important functional ingredients in wheat flour, and have significant effects on doughs and wheat products. The defatted wheat flour has remarkable change on the physicochemical properties, and the addition of a proper amount of exogenous lipids can improve air holding property of dough, enhance dough strength and stirring resistance. Hydrogenated fats, such as shortening, have the widest application. The paper reviewed the effects of free lipids, natural animal and vegetable fat, and modified fat on the dough property and the quality of wheat flour products, such as bread, biscuits and Mantou.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2012年第4期91-94,76,共5页
Journal of Henan University of Technology：Natural Science Edition
基金
国家自然科学基金项目(21076061)
河南工业大学博士基金(2010BS044)
关键词
油脂
面粉
面团特性
lipids
wheat flour
dough properties
