玉米是全球第一大谷物，无麸质玉米食品的研究开发已成为当前研究的热点。酸面团技术是改善无麸质发酵面制品质构特性的有效手段，研究显示Pickering foams(PF)是改善发酵面团膨胀性能重要的因素之一。本团队在玉米酸面团发酵过程中观察到PF的形成，但PF的产生条件及对面团膨胀性能的改良机制均不明确。项目拟通过：①明确玉米酸面团形成PF的物质基础（组成、性质、结构）和形成条件（加工阶段、发酵条件）；②阐明水蜡模型体系下不同酸面团的PF稳定性、微观结构、界面作用等的特征变化；③探析PF如何影响玉米面团/面制品气泡动力学行为、气室结构等膨胀性能与质构特性。④基于玉米酸面团“PF物质基础-PF特性-膨胀性能”三者内在的关联分析，揭示玉米酸面团PF对面团膨胀性能的改良机制。项目实施有望为无麸质酸面团发酵食品质构改良机制提供新的研究思路，为玉米主食加工的品质调控提供科学依据。

Maize is the globally largest cereal, developing gluten-free maize food has become the areas of research focus. It has been recognized that sourdough play an important role in improving the texture of fermented flour products. The research showed that, Pickering foams of fermented dough is one of important factors for improving the expansion properties of dough and product. Early studies have shown that Pickering foams could be observed in fermented maize sourdough. Nevertheless, the questions of how it could happen and how it affects the texture of maize dough are unclear. Therefore, the following work need to be done: ① expliciting the material basis (constitute, properties, structure) and condition (process stage and fermentation condition) of Pickering foams from maize sourdough; ② illuminating the effect of maize sourdough on the Pickering foams stability, microstructure, and interfacial characteristics based on water/paraffin system; ③ exploring the interaction of Pickering foams on the bubble dynamics behavior and expansion properties especially gas cell structure of maize dough. ④ By studying the relationship of the material basis, Pickering foams and expansion properties of maize sourdough, the mechanism of texture improvement of maize sourdough based on Pickering foams formed may be clarified. The results may be expected to provide new ideas to mechanism of quality improvement of fermented gluten-free dough and provide theoretical support for the quality regulation of maize staple processing.