食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
21期
181-185
,共5页
王坤%路飞%孟燕楠%李哲%肖志刚
王坤%路飛%孟燕楠%李哲%肖誌剛
왕곤%로비%맹연남%리철%초지강
乳糜泄%无面筋食品%方法
乳糜洩%無麵觔食品%方法
유미설%무면근식품%방법
Coeliac disease%gluten-free food%approaches
乳糜泄是一种对面筋蛋白具有过敏性的肠道疾病,解决的唯一办法就是摄入无面筋食品.面筋蛋白其独特结构特性、粘弹性对于小麦面包制品的质构起着至关重要的作用,无面筋食品因缺少面筋蛋白,所制得的产品感官品质、质构特性等较不理想.近些年研究人员通过不同方法制作类似小麦制品一样品质的无面筋食品,包括寻找原料替代品、酶处理、高压处理、发芽等,这些技术均可以为无面筋食品在发展过程中遇到的困难提供一定的解决措施,本文即对这些方法进行综述.
乳糜洩是一種對麵觔蛋白具有過敏性的腸道疾病,解決的唯一辦法就是攝入無麵觔食品.麵觔蛋白其獨特結構特性、粘彈性對于小麥麵包製品的質構起著至關重要的作用,無麵觔食品因缺少麵觔蛋白,所製得的產品感官品質、質構特性等較不理想.近些年研究人員通過不同方法製作類似小麥製品一樣品質的無麵觔食品,包括尋找原料替代品、酶處理、高壓處理、髮芽等,這些技術均可以為無麵觔食品在髮展過程中遇到的睏難提供一定的解決措施,本文即對這些方法進行綜述.
유미설시일충대면근단백구유과민성적장도질병,해결적유일판법취시섭입무면근식품.면근단백기독특결구특성、점탄성대우소맥면포제품적질구기착지관중요적작용,무면근식품인결소면근단백,소제득적산품감관품질、질구특성등교불이상.근사년연구인원통과불동방법제작유사소맥제품일양품질적무면근식품,포괄심조원료체대품、매처리、고압처리、발아등,저사기술균가이위무면근식품재발전과정중우도적곤난제공일정적해결조시,본문즉대저사방법진행종술.
Coeliac disease is an autoimmune gluten-sensitive enteropathy. The only available treatment for it is the life-long adherence to a gluten-free diet. The only treatment available for patients with coeliac disease is a lifelong elimination of food products containing gluten. The unique structural characteristics of wheat gluten play a vital role in texture properties of breads. While worse sensory quality and texture characteristics of gluten-free products were obtained for the sick of mucedin. In recent past , different methods have been used to produce gluten-free food which is similar to wheat products , including searching for alternative raw materials , enzyme treatment, high pressure treatment, germination and so on. These approaches could provide certain solutions in the development of gluten-free products. These methods were be reviewed in this paper.
