Wheat flour constituents: how they impact bread quality, and how to impact their functionality
Wheat flour constituents: how they impact bread quality, and how to impact their functionality
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DOI：
10.1016/j.tifs.2004.02.011
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发表时间：
2005-01-01
影响因子：
15.3
通讯作者：
Delcour, JA
中科院分区：
文献类型：
--
作者：
Goesaert, H;Brijs, K;Delcour, JA
传统上，绝大多数面包都是用小麦粉制成的。除了其主要成分淀粉外，小麦面粉还含有许多其他类型的物质，其中面筋、非淀粉多糖以及脂肪对原料的加工性和最终产品的质量的影响是最重要的。我们在这里提供了决定小麦面粉成分的可加工性和质量的基础知识，并介绍了关于它们在面包制作过程中的命运以及针对影响其功能性的方法的共同概念。
The vast majority of bread is traditionally produced from wheat flour. Apart from its major constituent starch, wheat flour also contains many other types of substances of which the gluten, the non-starch polysaccharides as well as the lipids are the most important in terms of their impact on the processability of the raw material and in terms of the quality of the final products. We here provide the basics on the processability and quality determining wheat flour constituents and present common concepts on their fate during the breadmaking process as well as on approaches targeted to influence their functionality.