小麦粉组成对面团水分迁移及制品品质影响的研究进展（网络首发、推荐阅读）

水分作为小麦粉面团中的主要组成部分，其含量、分布、存在状态对面团的加工特性、保藏性及制品品质稳定性具有重要影响。小麦粉由蛋白质、淀粉、脂肪、戊聚糖、矿物质等多种组分构成。小麦粉与水混合形成面团，在这一过程中面团会发生复杂的物理化学变化。面团中各种组分的成分结构和物理化学特性对这些变化产生较大影响，间接决定了制品的品质。因此了解面团混合过程中的不同组分与水结合后的变化，对制品的品质控制和质量提升具有重要意义。对近年来相关领域的研究成果进行了归类梳理，系统分析了小麦粉中不同组分之间以及与水分子的相互影响机制，讨论了小麦粉不同组分的吸水持水特性，解析了小麦粉的不同组分对水分分布迁移的影响，总结了决定面团水分迁移和影响制品品质的关键成分即蛋白质、淀粉、破损淀粉、戊聚糖等，并剖析它们决定产品质量的关键因素，以期进一步指导小麦粉制品的生产。

Effects of wheat flour composition on dough moisture migration and product quality(Online First, Recommended Article)

Water is the main component of wheat flour dough. Its content, distribution, presence state, and state of existence moisture have an important impact on the processing characteristics, preservation and product quality stability of the flour dough. Wheat flour is composed of a variety of components such as protein, starch, fat, pentosan, minerals and etc. Wheat flour is mixed with water to form a dough, in which complex physicochemical changes occur. The composition and physico-chemical properties of the various components in the dough have an important influence. Therefore, understanding the changes of different components in the process of dough mixing with water is of great significance for the quality control and quality improvement of products. In this review, the research results in related fields in recent years were classified and summarized, the interaction mechanism between different components in wheat flour and with water molecules was systematically analyzed, the water absorption and water holding characteristics of different components of wheat flour were discussed, and the effects of different components of wheat flour on water distribution and migration were analyzed. This paper concluded the key ingredients that determine the moisture migration and product quality of dough, such as protein, starch, damaged starch and pentosan etc., in order to further guide the production of wheat flour products.