蛋白质对无麸质面团流变学特性的影响研究文献综述

蛋白质在无麸质面包中的应用研究进展作者：闻宁摘要：由于乳糜泻或其他与麸质相关的过敏症的发生，无麸质产品的需求增加。

为了避免这类疾病的发生，替代谷蛋白粉成为了一种必要的趋势。

然而，消除麸质似乎面临着技术挑战：一方面想最大限度地降低致病疾病的流行率，另一方面又会导致产品质量的下降。

因此，人们试图发现能够生产无麸质谷物产品的方法，期待这种产品的技术性能与含有麸质的同类产品相当，并且将对质量的影响降到最小。

目前，通过在配方中加入功能性成分，采用高压、改善通气、发酵和挤压等技术，可以减少无麸质面包和相关产品的技术缺陷，为消费者提供一种改进的无谷蛋白产品。

然而，在推广高压、超声波通气、水热处理以及不同混合系统在无麸质产品生产中的适用性方面，还需要进行更多的研究。

Abstract: Demand for gluten-free products has increased due to celiac disease or other gluten-related allergies. In order to avoid the occurrence of such diseases, the replacement of Gluten has become a necessary trend. However, the elimination of gluten seems to face technical challenges: on the one hand, to minimize the prevalence of disease, on the other hand, will lead to a decline in product quality. Attempts are thus made to adopt methods that could produce cereal based gluten-free products with technological properties comparable to their gluten containing counterparts and minimum compromises with quality. At present, by adding functional ingredients in the formula, using high pressure, improving ventilation, fermentation and extrusion technology, the technical defects of gluten-free bread and related products can be reduced, and an improved gluten-free product can be provided for consumers. However, more research is needed to promote the applicability of high pressure, ultrasonic ventilation, hydrothermal treatment and different mixing systems in the production of gluten-free products.关键词：无麸质、面包、团粒结构、保气功能成分1.前言 以终生对麸质不耐受为特征的乳糜泻正日益被认为是一种自身免疫性进入病[1]。

这是一种胃肠道疾病，在这种疾病中，摄入麸质会通过免疫介导机制，对具有麸质遗传易感性的个体，导致睾丸小粘膜受损。

在对谷蛋白粘胶质的摄入反应中，这种物质显示出粘膜的自我持续炎症，其特征是失去吸收绒毛和隐窝的增生[2]。