焙烤食品馅料的研究进展  

Review on fillings of baked food

作　　者：戴立威 杜冰[1] 梁钻好 林凤英[1] 吴俏槿 

机构地区：[1]华南农业大学食品学院,广东广州510642

出　　处：《粮食与饲料工业》2016年第7期32-35,共4页Cereal & Feed Industry

基　　金：广东省教育部产学研结合项目

摘　　要：焙烤食品作为中国饮食文化的一个重要组成部分,历史悠久,源远流长。焙烤食品馅料种类繁多,极具地方区域特色。焙烤食品馅料得到广泛的关注,人们对它的要求越来越注重健康、天然、营养。从焙烤食品馅料的原料、加工、评价方法和新型馅料的研发等方面进行了综述,并对馅料的发展趋势进行了分析和展望,为从事焙烤食品馅料研究和应用的人员提供借鉴。Being a crucial part of Chinese food culture,the baked food enjoys quite a good name and long history.It also has many kinds of fillings,and some with extremely domestic characteristics.With people's higher standard:more natural,more healthy,and more nutritious,the feelings of baked food is getting more attention.Overall,we reviewed the research of raw materials,food processing,the evaluation method and the R&D of new style fillings.The analysis and prospection of the fillings' tendency were also given for references to people who works in the field for future development.

关 键 词：焙烤食品 馅料 健康 营养 

分 类 号：TS207.3[轻工技术与工程—食品科学]