[1] 艾志录,聂文静,邢小龙,等.不同地区传统老酵头对面团发酵特性及馒头品质的影响[J].食品与发酵工业,2018,44(10):71-78.
[2] 乞萌,魏冠棉,李丽娜,等.不同酵母发酵面团特性分析及其对馒头品质的影响[J].食品科学,2024,45(12):59-67.
[3] ZHANG B B,XIE X H,ZHU H S,et al.Solid-state fermentation by S.cerevisiae with high resistance to ferulic acid improves the physicochemical properties of wheat bran and quality of bran-rich Chinese steamed bread[J].Journal of Food Science,2024,89(2):954-965.
[4] 陈佳芳,汤晓娟,蒋慧,等.不同高产胞外多糖乳酸菌发酵荞麦酸面团对面团面筋网络结构和面包烘焙特性的影响[J].食品科学,2018,39(6):1-6.
[5] 刘长虹,拱姗姗,韩丹丹,等.深度发酵过程面团面筋蛋白的变化[J].食品科技,2015,40(2):204-207.
[6] XIE D D,LI X,LI X H,et al.Effect of gluten protein levels on physicochemical and fermentation properties of corn dough[J].International Journal of Food Science & Technology,2024,59(1):189-196.
[7] WANG H W,LIU J J,ZHANG Y S,et al.Insights into the hierarchical structure and physicochemical properties of starch isolated from fermented dough[J].International Journal of Biological Macromolecules,2024,267(2):131315.
[8] 曹龙奎,寇芳,康丽君,等.自然发酵对小米淀粉分子结构及凝胶特性的影响[J].食品科学,2017,38(14):127-131.
[9] 马蕾,梁建芬.不同发酵处理对玉米粉加工特性及淀粉粒结构的影响[J].农业工程学报,2022,38(14):303-311.
[10] 闫慧丽,陆啟玉,李翠翠.小麦淀粉结构、组成、改性对其理化性能及面条品质的影响研究进展[J].食品工业科技,2019,40(14):307-313.
[11] 张克,陆启玉.小麦氧化淀粉的理化性质及对生鲜面条品质的影响[J].食品科学,2017,38(15):26-30.
[12] PYCIA K,GAŁKOWSKA D,JUSZCZAK L,et al.Physicochemical,thermal and rheological properties of starches isolated from malting barley varieties[J].Journal of Food Science and Technology,2015,52(8):4797-4807.
[13] 李越,王龙,苗榕芯,等.不同改良剂对发芽糙米-小麦面团性质及馒头品质的影响[J].食品工业科技,2023,44(24):222-228.
[14] 陈金凤,李敏,崔彦利,等.面团发酵和面包焙烤过程中小麦淀粉理化和结构特性变化[J].食品与发酵工业,2023,49 (14):126-131.
[15] LIANG W,SHEN H S,LIN Q,et al.Moderate regulation of wheat B-starch ratio:Improvement of molecular structure,spatial conformation,aggregation behavior of reconstituted fermented doughs and its processing suitability[J].International Journal of Biological Macromolecules,2024,274:133256.
[16] ZHAO T,LI X P,ZHU R Z,et al.Effect of natural fermentation on the structure and physicochemical properties of wheat starch[J].Carbohydrate Polymers,2019,218:163-169.
[17] 王宏伟,王小婷,国思琪,等.不同贮藏期小麦淀粉水合能力变化对面条品质的影响[J].食品工业科技,2025,46(10):122-130.
[18] SONKAR S,JADDU S,PRADHAN R C,et al.Effect of atmospheric cold plasma (pin type)on hydration and structure properties of kodo-millet starch[J].LWT-Food Science and Technology,2023,182:114889.
[19] 张华,王新天,宋佳宁,等.不同干燥方法对预糊化淀粉理化性质的影响[J].食品工业,2018,39(7):4-7.
[20] 国家质量监督检验检疫总局,中国国家标准化管理委员会.粮油检验 小麦粉馒头加工品质评价:GB/T 35991—2018[S].北京:中国标准出版社,2018.
[21] 王宏伟,国思琪,苏会雨,等.亚麻籽胶和沙蒿胶对冷冻面团及馒头品质的影响[J].轻工学报,2023,38(6):1-10.
[22] DAVOUDI Z,AZIZI M H,BARZEGAR M.Porous corn starch obtained from combined cold plasma and enzymatic hydrolysis:Microstructure and physicochemical properties[J].International Journal of Biological Macromolecules,2022,223:790-797.
[23] 张爱霞,刘敬科,赵巍,等.小米馒头质构分析和品质评价[J].食品科技,2017,42(6):156-161.
[24] 王宏伟,陈彬云,许可,等.冻融淀粉对馒头品质的影响研究[J].中国粮油学报,2022,37(7):69-76.
[25] 孙祥祥,刘长虹,崔晨悦,等.米酒老面添加量对面团及馒头品质的影响[J].食品工业科技,2020,41(4):47-50.
,57.
[26] LIU D X,SONG S X,TAO L,et al.Effects of common buckwheat bran on wheat dough properties and noodle quality compared with common buckwheat hull[J].LWT-Food Science & Technology,2022,155:112971.
[27] 陈佩,张晓,赵冰,等.糯小麦淀粉形态及内部结构的研究[J].食品工业科技,2015,36(1):70-72.
[28] 杨月月,王晓曦,马森.小麦淀粉性质及其对面制品影响的研究进展[J].粮食与油脂,2018,31(12):19-21.
[29] BONANNO A,DI GRIGOLI A,TODARO M,et al.Improvement of oxidative status,milk and cheese production,and food sustainability indexes by addition of durum wheat bran to dairy cows’diet[J].Animals,2019,9(9):698.
[30] WANG J Q,LYU X R,LAN T,et al.Modification in structural,physicochemical,functional,and in vitro digestive properties of kiwi starch by high-power ultrasound treatment[J].Ultrasonics Sonochemistry,2022,86:106004.
[31] 马珂莹,黄峻榕,伏佳静,等.谷朊粉和小麦淀粉添加量对重组面团冻藏品质的影响[J].食品工业科技,2022,43(24):38-44.
[32] 许可,邱国栋,李星科,等.冻藏时间对面团水分物态变化及品质特性的影响[J].轻工学报,2021,36(1):9-16.
[33] 逯蕾,韩小贤,郑学玲,等.小麦粉水溶物对面团和面制品的影响[J].粮油食品科技,2015,23(4):13-18.
[34] FAN J L,HAN N,CHEN H Q.Physicochemical and structural properties of wheat gluten/rice starch dough-like model[J].Journal of Cereal Science,2021,98:103181.
[35] HU X H,CHENG L,HONG Y,et al.An extensive review:How starch and gluten impact dough machinability and resultant bread qualities[J].Critical Reviews in Food Science and Nutrition,2023,63(13):1930-1941.
[36] 张艳艳,吴昊,白冰洁,等.冻结过程中面团水分均匀度及面筋蛋白网络结构变化规律研究[J].轻工学报,2023,38(6):11-17.
[37] MA S,ZHAN J,WANG Z,et al.Effect of baked wheat germ on the rheology and fermentation properties of steamed bread dough[J].Journal of Food Processing and Preservation,2021,45(6):1-8.
[38] 刘艳红.益生菌发酵对面团性质及馒头品质的影响[D].天津:天津科技大学,2022.
[39] 王月慧,翟健安,吴会敏,等.不同酯化度的果胶对小麦粉及馒头品质的影响[J].食品科技,2021,46(7):174-179.