无麸质食品品质改良研究进展

摘要

无麸质食品主要是针对乳糜泻疾病患者等对面筋蛋白过敏人群而生产的食品。由于无麸质食品的原料中不含面筋蛋白，在食品制作过程中面团难以形成有效的网络结构，不易成型，持水性、持气性、弹性和内聚性差，老化速率高。主要介绍无麸质食品采用的原料及其营养成分，综述通过添加功能成分和控制工艺技术来改善无麸质食品品质的研究进展，以期为无麸质食品品质改良研究与生产提供参考。%Gluten -free foods are mainly produced for people with celiac disease who are allergic to glu-ten.Since the raw material of gluten -free food lack of gluten,it is difficult for gluten -free food to form effective network structure and molding,with poor water retention,gas retention,springness and cohe-siveness,and high aging velocity.The materials for gluten -free foods and their nutritional components were described.The progress in quality improvement by adding functional components and the techniques for processing was summarized in order to provide references for gluten -free food quality improvement and research.