| 油脂对面团特性及面制品品质影响研究进展 |
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| 引用本文： | 马启昱,刘忠义,付满,庞庭才.油脂对面团特性及面制品品质影响研究进展[J].食品与机械,2021,37(10):235-240. |
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| 作者姓名： | 马启昱 刘忠义 付满 庞庭才 |
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| 作者单位： | 广西大学，广西 南宁 530004；北部湾大学，广西 钦州 535011 |
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| 基金项目： | 广东省天然产物绿色加工与产品安全重点实验室开放基金项目（编号：201610）；北部湾大学高层次人才启动计划项目（编号：2018KYQD33） |
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| 摘 要： | 文章综述了油脂类别、添加量及油脂饱和度对面团特性及面制品品质的影响，指出后续可对有关油脂的内在组分与结构对面团的作用机理，以及油脂、淀粉与蛋白质体系的作用机制进行探究。
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| 关 键 词： | 油脂 面团特性 面制品 |
| 收稿时间： | 2021/4/18 0:00:00 |
Research progress on the effect of oil on dough properties and quality of dough products |
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| MAQiyu,LIUZhongyi,FUMan,PANGTingcai.Research progress on the effect of oil on dough properties and quality of dough products[J].Food and Machinery,2021,37(10):235-240. |
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| Authors: | MAQiyu LIUZhongyi FUMan PANGTingcai |
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| Affiliation: | Guangxi University, Nanning, Guangxi 530004, China; Beibu Gulf University, Qinzhou, Guangxi 535011, China |
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| Abstract: | The effects of fat and oil category, fat and oil addition, and fat and oil saturation on dough properties and quality of flour products were reviewed in this study. It was pointed out that the action mechanism of internal component and structure of fat and oil on the dough, the action mechanism of fat and oil component, and starch and protein system could be explored in the future. |
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| Keywords: | fat and oil dough properties flour product |
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