中文摘要：

本文综述了衰减全反射傅立叶变换红外光谱技术（ATR—FTIR）在谷物及食品（面团）体系研究中的应用。着重介绍了ATR-FTIR谱图与小麦粉或面团（面糊）体系中蛋白质构象、蛋白质水合、淀粉构象、淀粉回生和水解过程之间的关系。ATR—FTIR具有表面敏感性的突出优点，可作为面团表面胶黏性及其形成机理研究中运用的一种新技术手段。

英文摘要：

Attenuated total reflectance-Fourier transform infrared reflectance （ATR-FTIR） and its application in the research of cereal and food/dough system were reviewed in this paper. The relationships between spectra of ATR-FTIR and conformation of protein and starch, hydration of protein, retrogradation and hydrolysis of starch were mainly introduced. Having superior advantage of surface sensitivity, the uses of ATR-FTIR as a new tool in studying dough stickiness and the mechanism were also described.