School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China; State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi 214122, Jiangsu Province, People's Republic of China.
School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong Province, People's Republic of China.
Food Chem. 2020 Jul 15;318:126495. doi: 10.1016/j.foodchem.2020.126495. Epub 2020 Feb 25.
Wheat-based products are staple foods for over a third of the world's population. However, most wheat-based staple foods are provided with a high water content to maintain naturally chewable mouthfeel, which leads to a short shelf life and limits their distribution and marketing. Understanding the fundamental mechanisms and dynamics that drive the quality deterioration is therefore essential for obtaining alternative technologies for optimal quality and extended shelf life. Here, we provide the basis for the physicochemical, structural, and molecular changes occurring in various wheat products during storage, intending to elucidate the underlying deterioration causes. Generally, more desirable qualities are obtained for fresh wheat products, both in appearance and mouthfeel. During storage, changes in the physicochemical properties, structure, main constituents, and water status contribute to the quality deterioration. Based on these changes, deterioration mechanisms are summarized to provide both theoretical and practical references for the quality regulation of high-moisture wheat-based food.
小麦产品是全球超过三分之一人口的主食。然而，为了保持自然的可咀嚼口感，大多数小麦主食都含有高水分，这导致了它们的保质期短，限制了它们的分布和销售。因此，了解导致质量恶化的基本机制和动态对于获得替代技术以实现最佳质量和延长保质期至关重要。在这里，我们提供了在储存过程中各种小麦产品中发生的物理化学、结构和分子变化的基础，旨在阐明潜在的恶化原因。通常，新鲜小麦产品在外观和口感上都能获得更好的品质。在储存过程中，物理化学性质、结构、主要成分和水分状态的变化导致了质量恶化。基于这些变化，总结了恶化机制，为高水分小麦基食品的质量调控提供了理论和实践参考。
