无麸质食品品质提升研究现状

麸质是一种广泛存在于麦类谷物中的蛋白质复合物,也是一种重要的过敏源物质,主要由麦醇溶蛋白和麦谷蛋白组成,是构成面团良好网络结构的重要物质。近年来,麸质不耐受症患病率逐年上升,无麸质饮食作为麸质不耐受症治疗的有效方法,越来越受到关注。此外,无麸质食品同传统食品相比,因其缺少面筋蛋白因而在制作过程中导致面团难以形成有效的网络结构,存在营养缺乏、不易成型、弹性差等缺点。本文概括了无麸质食品与麸质不耐受症的关系,对无麸质食品缺陷及其品质影响因素进行论述,并对目前原料预处理及改良剂添加对改善无麸质食品结构特性和理化特性进行总结概述,同时对该领域的发展前景进行了展望,以期为改良无麸质食品品质提供参考依据。

Research status of gluten free food quality improvement

Gluten is a protein complex widely present in wheat grains and an important allergen. It is mainly composed of gliadin and glutenin, and is an important substance that constitutes a good network structure of dough. In recent years, the prevalence of gluten intolerance has been increasing year by year, and gluten-free diet has attracted more and more attention as an effective method for the treatment of gluten intolerance. In addition, compared with traditional food, gluten-free food lacks gluten protein, which makes it difficult for the dough to form an effective network structure during the production process, and has shortcomings such as lack of nutrition, difficulty in forming, and poor elasticity. This paper summarizes the relationship between gluten-free food and gluten intolerance, discusses the defects of gluten-free food and its quality influencing factors, and discusses the effects of current raw material pretreatment and modifier addition on improving the structural properties and quality of gluten-free food. The physical and chemical properties are summarized and the development prospects of this field are prospected, in order to provide a reference for improving the quality of gluten-free food.