全麦粉的国内外研究进展  

Research progress on whole wheat flour at home and abroad

作　　者：汪丽萍[1] 吴飞鸣[2] 田晓红[1] 刘明[1] 刘艳香[1] 谭斌[1] 

机构地区：[1]国家粮食局科学研究院,北京100037 [2]中国农村技术开发中心,北京100045

出　　处：《粮食与食品工业》2013年第4期4-8,共5页Cereal & Food Industry

基　　金："十二五"国家科技支撑计划课题(项目编号:2012BAD34B05);中央级公益性科研院所基本科研业务费专项(项目编号:2011ZX1104)

摘　　要：随着人们对全谷物营养健康促进作用认识的逐步深入,全麦粉的生产与消费引起了越来越多的关注,在全球范围内,其生产与消费呈逐年递增的趋势。但与精白面粉相比,全麦粉在食用口感,储藏稳定性及其主食品加工适宜性等方面仍然存在诸多挑战。通过对全麦粉营养与健康、制粉工艺与装备和应用等方面的国内外研究现状进行研究与综述,以期展望全麦粉的发展前景。As people＇s gradual deepening understanding of whole grain＇s nutrition and health function, production and consumption of whole wheat flour have been paid more and more attention. Although the worldwide production and consumption of whole wheat flour are increasing in recent years, its industrial production and consumption are unique compared to the traditional wheat flour industry. The development of it is still facing a great challenge. The research status of nutrition and health, milling technology and applying of whole wheat flour, and the development trend of whole wheat flour were summarized, in order to prospect the development of whole wheat flour.

关 键 词：全麦粉 营养 制粉工艺 应用 

分 类 号：TS21[轻工技术与工程—粮食、油脂及植物蛋白工程]