文献类型： 外文期刊
作者： Peng, Yanchun 1 ; Zhao, Yun 3 ; Jin, Xiaojie 2 ; Xiong, Yin 4 ; Dong, Jing 2 ; Ma, Wujun 1 ;
作者机构： 1.Qingdao Agr Univ, Coll Agron, Qingdao 266109, Peoples R China
2.Hubei Acad Agr Sci, Inst Food Crops, Hubei Key Lab Food Crop Germplasm & Genet Improvem, Wuhan 430064, Peoples R China
3.Hebei Acad Agr & Forestry Sci, Inst Cereal & Oil Crops, Hebei Prov Lab Crop Genet & Breeding, Shijiazhuang 050035, Peoples R China
4.Wuhan Polytech Univ, Natl R&D Ctr Se rich Agr Prod Proc, Sch Modern Ind Selenium Sci & Engn, Wuhan 430023, Peoples R China
5.Murdoch Univ, Food Futures Inst, Coll Sci Hlth Engn & Educ, Perth 6150, Australia
关键词： Chinese steamed bread; wheat gluten proteins; glutenins; gliadins; rheological properties; frozen storage
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 3 期
页码：
收录情况： SCI
摘要： Chinese steamed bread (CSB) is a main staple food in China, accounting for 40% of wheat flour usage in China. Due to its health benefits, CSB is gaining popularity across the world. In this review, the effects of gluten proteins (particularly glutenins and gliadins) on the quality of CSB are summarized from the literature. Requirements of appropriate rheological parameters in different studies are compared and discussed. Along with the increasing demand for frozen storage food, there are obvious increases in the research on the dynamics of gluten proteins in frozen dough. This review also summarizes the factors influencing the deterioration of CSB dough quality during frozen storage as well as effective measures to mitigate the negative effects.
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