荞麦无麸质面包研究进展

对荞麦无麸质面包配方、工艺及品质改良研究进展进行综述。荞麦粉作为优质无麸质原料,常与其他谷物粉或淀粉复配制作面包,添加量主要为10%～50%,多采用温水和面,发酵时间短;添加纤维或多糖可通过模拟面筋蛋白黏弹性和控制水分子移动来增加面团黏度、提高荞麦面团发酵性能和持气性,降低面包硬度,增加面包体积;酸面团发酵技术可降低荞麦面团和面包的pH,增加面包体积,延缓面包老化;酶处理技术可帮助形成蛋白质网络,增加荞麦面包咀嚼性;添加蛋白质可强化荞麦面团网络结构,增加面包体积;营养学评价显示添加荞麦粉可提高无麸质面包抗氧化能力和矿物质含量。但荞麦无麸质面包依然存在面团持气性差、操作性不佳,面包体积小、硬化快等问题。未来研究应关注原料预处理、多种酶或胶体协作、老化改善及产品免疫学验证。

Research progress of gluten-free buckwheat bread

This review focuses on the research progress of formulation, technology and quality improvement on the gluten-free buckwheat bread. Buckwheat flour is a gluten-free material with high-quality, which usually mixes with other cereal powder or starch for bread making. The addition level of buckwheat flour is 10%-50%, dough forming with warm water and ferments for a shorter time. The increase of dough viscosity, improvement of fermentation and gas holding, lower firmness and higher loaf volume are caused by the addition of fiber and polysaccharides which simulate gluten viscoelasticity and control the movement of water molecular. Sourdough reduces the pH of buckwheat dough and bread, increases bread volume and delays bread aging. Enzyme processing technology can promote the protein network forming and increase the chewiness. The addition of protein can strengthen the network structure of buckwheat dough and increase bread volume. Nutrition evaluation showed that the addition of buckwheat flour could improve antioxidant capacity and mineral content of gluten-free bread. However, there still remains some problems in gluten-free buckwheat bread, such as the poor air holding capacity, operability, small volume and fast staling rate. Further research should focus on the pretreatment of raw material , corporation of multiple enzymes or colloid collaboration, improvement of aging and product immunological validation.