Effects of Wheat Gluten on the Quality of Bread Flour

摘要

IntroductionWheat gluten is also known as active wheat protein,which is separated of starch from flour.The protein content of wheat gluten is up to more than 75％,and gluten is made up of glutelin and prolamin.Gluten is being widely applied to wheat flour food 、meat、aquatic products、health food and infant food,which is to improve quality and nutrition.Gluten is also used to extract amino acid and to product plant proteins.Nowadays,demand of gluten is increased by 15％ every year.Its output in 2011 reaches 35 million tons in china.引言谷朊粉又称为活性小麦面筋粉,是以小麦面粉为原料,将面粉中的淀粉分离以后提炼而成的,其蛋白质含量在75％以上,主要由谷蛋白和醇溶蛋白两种面筋蛋白组成.谷朊粉被广泛应用于面制食品、畜肉类、水产制品以及保健食品和婴幼儿食品中,用来进行产品的品质改良和营养强化;还可用来提取氨基酸、制作植物蛋白等.近年来谷朊粉年需求量以15％的速度递增,仅2010年我国谷朊粉的产量就达到了35万吨.