山药对蒸煮、焙烤面制品品质的影响研究进展

Research progress on the effect of yam on the quality of cooking and baking flour products

中文关键词:  山药，面团，面制品，蒸煮，焙烤，品质影响

英文关键词:yam  dough  flour products  cooking  baking  impact of quality

中文摘要:

      山药是一种常见的药食同源植物, 其含有大量多糖、皂苷、黄酮等活性成分, 具有提高免疫力、抗氧化、抗肿瘤、降血糖、降血脂等功效。随着人们对健康、营养食品的迫切需求, 山药在面制品中的应用越来越广泛, 已开发了山药挂面、山药饼干、山药面包等多种面制品。诸多研究表明, 山药加入面制品后会改变面团的结构和特性, 影响蛋白质、淀粉等化学组分之间的相互作用, 致使面制品的感官品质、营养成分、质构特性等发生变化, 而目前尚未见有关山药对蒸煮、焙烤面制品品质影响的系统论述。因此, 本文从山药对面团品质的影响入手, 系统综述了山药对蒸煮类面制品(如面条、馒头)、焙烤类面制品(如面包、饼干)品质的影响, 以期为山药资源的开发和利用、山药面制品的深度研究提供理论参考。

英文摘要:

      Yam is a common medicinal and edible plant. It contains a large number of polysaccharides, saponins, flavonoids and other active ingredients, and has the effects of improving immunity, anti-oxidation, anti-tumor, lowering blood sugar, blood lipids and so on. With the urgent demand for healthy and nutritious food from people, yam has become increasingly widely used in flour products. Various flour products such as yam noodles, yam biscuits, and yam bread have been developed. Many studies had shown that adding yam into flour products could alter the structure and properties of the dough, affected the interactions among protein, starch and other chemical components, resulted in changes in the sensory qualities, nutritional compositions, and texture characteristics of the flour products. However, there is currently no systematic discussion on the effect of yam on the qualities of cooking and baking flour products. Therefore, starting from the influence of yam on the qualities of dough, this paper systematically summarized the influence of yam on the qualities of cooking flour products (such as noodles, steamed bread) and baking flour products (such as bread, biscuits), with a view to providing theoretical reference for the development and utilization of yam resources and the in-depth research of yam flour products.