无麸质面包加工技术改良新进展

无麸质面包是无麸质食品中最重要的组成部分,其品质因麸质蛋白的缺失而受到一定影响,但可以通过优化加工工艺有效改善其品质。优选廉价营养的原料搭配高效的添加剂是无麸质面包加工第一环,通过碾磨、热加工、微波、高压、发芽等原料预加工方式可以提升无麸质粉的加工适应性,酸面团发酵和化学膨松法则为面团制备增添新方案,真空焙烤、欧姆加热、微波辅助焙烤可为面包焙烤拓展新思路。本文以加工工艺流程为主线,对原料与添加剂的选择、原料预加工、面团制备、面包焙烤等无麸质面包品质改良技术进行了综述。

New Progress in the Improvement of Gluten-free Bread Processing Technology

Gluten-free bread is the most important part of gluten-free foods. The loss of gluten proteins severely affects the quality of gluten-free bread,while it can be effectively improved by the optimization of the processing technology. The selection of cheap and nutritious raw materials combined with efficient and useful additives is regarded as the first step of gluten-free bread processing. Then,raw material pre-processing methods including milling,thermal processing,microwave,high pressure,and germination can be used to improve the processability of gluten-free raw material for gluten-free bread. In addition,sourdough fermentation and chemically leavened are regarded as new methods of dough preparation.Vacuum baking,ohmic heating,and microwave-assisted baking are novel approach to bake bread. In this paper,the selection of raw materials and additives,raw material pre-processing,dough preparation,bread baking are reviewed according to processing technology for gluten-free bread.