全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

董吉林; 朱莹莹; 申瑞玲

doi:10.12187/2021.05.001

全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

郑州轻工业大学食品与生物工程学院, 河南郑州 450001

作者简介: 董吉林(1968-),男,山西省灵石县人,郑州轻工业大学教授,博士,主要研究方向为谷物营养与加工.;

基金项目: “十三五”国家重点研发计划项目（2020YFD1001400）；河南省重点研发与推广专项（科技攻关）项目（202102110292）
中图分类号: TS213.2

Research progress in the effects of whole grain dietary fiber on wheat dough and its main components

College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Received Date: 2021-04-15

CLC number: TS213.2

摘要: 在简述全谷物营养及其消费趋势的基础上，重点针对添加不同全谷物和全谷物膳食纤维对小麦面团及其主要组分的影响进行了综述.指出：全谷物和全谷物膳食纤维组分（如β-葡聚糖、阿拉伯木聚糖和抗性淀粉）因添加量不同，会影响小麦面团特性、食品质构及感官品质，这些影响主要是由膳食纤维组分与谷朊蛋白和小麦淀粉的相互作用引起的结构性质的变化.未来应针对不同全谷物膳食纤维及其重要组分的分子组成、含量等进行深入研究，探讨其对小麦面团作用的内在机制，以进一步推动营养型高品质全谷物产业的发展.
- 全谷物 /
- 膳食纤维 /
- 小麦面团 /
- 食品品质
Abstract: On the basis of summarizing the nutrition and consumption trend of whole grain, the effects of different components of whole grain and cereal dietary fiber on wheat dough and main components were reviewed. This study indicated that different types of whole grains and cereal dietary fiber components (such as β-glucan, arabinoxylan and resistant starch) could affect the characteristics of dough, texture and sensory quality of food with different supplemental levels. These effects were mainly caused by the structural changes of dietary fiber components through the interaction with wheat gluten protein and wheat starch. In the future, the molecular composition, content and other structural characteristics of dietary fibers and important components of different whole grains should be further studied to explore the internal mechanism of their effects on wheat dough to further promote the development of nutrition-oriented high-quality whole grain industry.
- whole grain /
- dietary fiber /
- wheat dough /
- food quality
1. [1]
  张欣然.代谢综合症与长期大量摄入精制谷物、油炸食品和红肉有关[J].中国食品学报,2008,8(1):143.
2. [2]
  龚凌霄,曹文燕,王静,等.全谷物调节代谢性疾病机制研究的新视角:肠道微生物[J].食品工业科技,2017,38(2):364.
3. [3]
  GONG L X,CAO W Y,CHI H L,et al. Whole cereal grains and potential health effects:involvement of the gut microbiota[J].Food Research International,2018,103:84.
4. [4]
  BARRETT E M,PROBST Y C,BECK E J.Creation of a database for the estimation of cereal fibre content in foods[J].Journal of Food Composition & Analysis,2018,66:1.
5. [5]
  HUANG T,XU M,LEE A,et al.Consumption of whole grains and cereal fiber and total and cause-specific mortality:prospective analysis of 367, 442 individuals[J].BMC Med,2015,13(1):59.
6. [6]
  YU D M,HE Y N,GUO Q Y.et al.Trends of energy and nutrients intake among Chinese population in 2002-2012[J].Hyg Res,2016,45:527.
7. [7]
  ALVAREZ J L,ARENDT E K,GALLAGHER E.Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients[J].Trends in Food Science and Technology,2010,21:106.
8. [8]
  沈舒民.高粱淀粉结构与功能特性研究及相关性分析[D].杭州:浙江大学,2020.
9. [9]
  ROBIN F,THEODULOZ C,SRICHUWONG S.Properties of extruded whole grain cereals and pseudocereals flours[J].International Journal of Food Science and Technology,2015,50:2152.
10. [10]
  张慧娟,黄莲燕,王静,等.青稞添加量对面团热机械学性质及馒头品质的影响[J].中国食品学报,2016,16(4):104.
11. [11]
  王军,程晶晶,王周利,等.高粱超微全粉对面团流变学特性及馒头品质的影响[J].现代食品科技,2017,33(9):202.
12. [12]
  王杰琼,钱海峰,王立,等.谷朊粉对高含量荞麦面团的影响及其作用机理[J].现代食品科技, 2016,32(8):140.
13. [13]
  王杰琼.燕麦和荞麦全粉对面团特性及馒头品质影响的研究[D].无锡:江南大学,2016.
14. [14]
  李真.大麦粉对面团特性与面包焙烤品质的影响及其改良剂研究[D].镇江:江苏大学,2014.
15. [15]
  李娜,陈前,李海峰,等.燕麦粉对小麦面团特性及饼干品质的影响[J].食品研究与开发,2021,42(1):134.
16. [16]
  申瑞玲,杨媚,杜文娟,等.几种杂粮粉面团流变学特性的研究[J].食品工业科技,2017, 38(10):108.
17. [17]
  刘胜男,赵紫悦,杜浩楠,等.藜麦粉对面团粉质特性与馒头品质的影响[J].轻工学报,2018,33(6):63.
18. [18]
  张晓华,张晓雯,郑晶晶,等.燕麦奇亚籽膳食纤维饼干的研制[J].粮食与油脂,2021,34(4):133.
19. [19]
  杜艳,陈正行,郝静,等.高含量青稞全粉挂面升糖反应能力评价[J].食品科技,2020,45(11):143.
20. [20]
  潘利华,徐婷婷,罗水忠,等.适量燕麦β-葡聚糖改善面团流变学特性[J].农业工程学报,2015, 31(18):304.
21. [21]
  李渊.大麦β-葡聚糖对小麦面团性质影响的机理研究[D].无锡:江南大学,2016.
22. [22]
  RIEDER A,HOLTEKJ LEN A K,SAHLSTR M S,et al.Effect of barley and oat flour types and sourdoughs on dough rheology and bread quality of composite wheat bread[J].Journal of Cereal Science,2012,55(1):44.
23. [23]
  GILL S,VASANTHAN T,OORAIKUL B,et al.Wheat bread quality as influenced by the substitution of waxy and regular barley flours in their native and extruded forms[J].Journal of Cereal Science,2002,36(2):219.
24. [24]
  ERIVE M O,HE F L,WANG T,et al.Development of β-glucan enriched wheat bread using soluble oat fiber[J].Journal of Cereal Science,2020,95(1):103051.
25. [25]
  WANG L,YE F Y,LI S,et al.Wheat flour enriched with oat β-glucan:a study of hydration, rheological and fermentation properties of dough[J].Journal of Cereal Science,2017,75(2):143.
26. [26]
  SKENDI A,BILIADERIS C G,PAPAGEORGIOUS M,et al.Effects of two barley β-glucan isolates on wheat flour dough and bread properties[J].Food Chemistry,2010,119(3):1159.
27. [27]
  TSATSARAGKOU Κ L,PROTONOTARIOU S,MANDALA I.Structural role of fibre addition to increase knowledge of non-gluten bread[J]. Journal of Cereal Science,2016,67:58.
28. [28]
  XIAO F,ZHANG X,NIU M,et al.Gluten development and water distribution in bread dough influenced by bran components and glucose oxidase[J].LWT-Food Science and Technology,2020,137:110427.
29. [29]
  马福敏,郭乃菲,徐美玲,等.小麦粉中水溶性阿拉伯木聚糖对面筋蛋白黏弹性的影响[J].中国粮油学报,2013,28(10):1.
30. [30]
  钱海峰,王杰琼,王立,等.高膳食纤维面制主食的研究进展[J].食品工业科技,2015,36(19):385.
31. [31]
  杨莎.碱性阿拉伯木聚糖对小麦面团及其组分特性的影响[D].无锡:江南大学,2017.
32. [32]
  DÖRING C,NUBER C,STUKENBORG F,et al.Impact of arabinoxylan addition on protein microstructure formation in wheat and rye dough[J].Journal of Food Engineering,2015,154:10.
33. [33]
  LI Q, LIU R,WU T,et al.Interactions between soluble dietary fibers and wheat gluten in dough studied by confocal laser scanning microscopy[J].Food Research International,2017,95:19.
34. [34]
  SEREMESIC M M,DOKIC L,NIKOLIC I,et al.Rheological and textural properties of short (cookie) dough made with two types of resistant starch[J].Journal of Texture Studies,2013,44(2):115.
35. [35]
  CERVINI M,FRUSTACE A,GARRIDO G D,et al.Nutritional, physical and sensory characteristics of gluten-free biscuits incorporated with a novel resistant starch ingredient[J].Heliyon,2021,7(3):e06562.
36. [36]
  MAZIARZ M,SHERRARD M,JUMA S,et al. Sensory characteristics of high-amylose maize-resistant starch in three food products[J].Food Science & Nutrition,2013,1(2):117.
37. [37]
  吴津蓉,党建磊.压热-酶法提高小麦中抗性淀粉及其在蛋糕中应用研究[J].粮食与油脂, 2016,29(2):38.
38. [38]
  蒋启巍.抗性淀粉挂面加工技术研究及其降血糖功能评价[D].镇江:江苏大学,2017.
39. [39]
  ZHOU Y,DHITAL S,ZHAO C Y,et al.Dietary fiber-gluten protein interaction in wheat flour dough:analysis, consequences and proposed mechanisms[J].Food Hydrocolloids,2021,111:106203.
40. [40]
  CORREA M J,ANON M C,PEREZ G T,et al.Effect of modified celluloses on dough rheology and microstructure[J].Food Research International,2010,43(3):780.
41. [41]
  WANG C C,YANG Z,GUO X N,et al.Effects of insoluble dietary fiber and ferulic acid on the quality of steamed bread and gluten aggregation properties[J].Food Chemistry,2021,364:13044.
42. [42]
  HUANG L Y,ZHANG X S,ZHANG H J,et al.Interactions between dietary fiber and ferulic acid changed the aggregation of gluten in a whole wheat model system[J].LWT-Food Science and Technology,2018,91:55.
43. [43]
  YAMINA D B,INGE L,CHIARA R,et al.The impact of wheat (Triticum aestivum L.) bran on wheat starch gelatinization:a differential scanning calorimetry study[J].Carbohydrate polymers,2020,241:116262.
44. [44]
  HARDEEP S G,BHARATI S,MANALI K.Influence of replacing wheat bran with barley bran on dough rheology,digestibility and retrogradation behavior of chapatti[J].Food Chemistry,2018,240:1154.
45. [45]
  姬翔.全麦粉对面粉及面条品质的影响[D].郑州:河南工业大学,2019.
1. [1]
  尹思睿 , 冯娇 , 杨晓宇 , 李良 . 植物蛋白复配对植物肉品质的影响. 轻工学报, 2024, 39(5): 18-28. doi: 10.12187/2024.05.003
2. [2]
  赵悦 , 闫清泉 , 李玲玉 , 司阔林 , 宗学醒 . 钙螯合盐对牛奶-豌豆双蛋白再制干酪品质的影响. 轻工学报, 2024, 39(5): 1-8. doi: 10.12187/2024.05.001
3. [3]
  张嫚 , 张国治 , 张康逸 , 何梦影 . 超声辅助酶解法制备小麦ACE抑制肽及其稳定性研究. 轻工学报, 2024, 0(0): -.
4. [4]
  张嫚 , 张国治 , 张康逸 , 何梦影 . 超声辅助酶解法制备小麦ACE抑制肽及其稳定性研究. 轻工学报, 2024, 39(5): 29-39. doi: 10.12187/2024.05.004
5. [5]
  池哲翔 , 廖敏 , 史尚 , 李声毅 , 廖芸 , 丁冬 . 国外烟草活性成分提取及纤维材料利用现状与展望. 轻工学报, 2024, 0(0): -.
6. [6]
  胡新楠 , 朱成凯 , 胡中泽 , 纪执立 , 金伟平 , 郭城 , 沈汪洋 . 复配比对明胶-羟丙基甲基纤维素双水相体系微观结构和流变特性的影响. 轻工学报, 2024, 0(0): -.

点击查看大图

计量

PDF下载量: 43
文章访问数: 3651
引证文献数: 0

通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

作者简介: 董吉林(1968-),男,山西省灵石县人,郑州轻工业大学教授,博士,主要研究方向为谷物营养与加工.;

Research progress in the effects of whole grain dietary fiber on wheat dough and its main components

计量

通讯作者: 陈斌, bchen63@163.com

全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

作者简介:董吉林(1968-),男,山西省灵石县人,郑州轻工业大学教授,博士,主要研究方向为谷物营养与加工.

English Abstract

Research progress in the effects of whole grain dietary fiber on wheat dough and its main components

目录

全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

作者简介: 董吉林(1968-),男,山西省灵石县人,郑州轻工业大学教授,博士,主要研究方向为谷物营养与加工.;

Research progress in the effects of whole grain dietary fiber on wheat dough and its main components

计量

文章相关

通讯作者: 陈斌, bchen63@163.com

全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

作者简介:董吉林(1968-),男,山西省灵石县人,郑州轻工业大学教授,博士,主要研究方向为谷物营养与加工.

English Abstract

Research progress in the effects of whole grain dietary fiber on wheat dough and its main components

目录