全麦食品的营养功能与开发现状分析  

Analysis of Nutrition Function and Development Status of Whole Wheat Food

作　　者：张琳 ZHANG Lin(College of Food Science and Engineering,Shandong Agricultural University,Taian Shandong 271000,China)

机构地区：[1]山东农业大学食品科学与工程学院

出　　处：《粮食加工》2019年第6期25-29,共5页Grain Processing

摘　　要：全麦食品是一类保留小麦麸皮和小麦胚芽加工而成的健康食品,近年来国内外对其均有较深入的研究。我国全麦食品市场起步虽晚,但随着我国经济水平和科技水平的提升,人们对个人的日常膳食营养结构越发重视,全麦食品也因其独特的营养特性而逐渐成为人们耳熟能详的健康食品。综述了全麦食品的营养特性、生理功能、开发现状及分析其存在问题,以促进全麦食品的市场开拓和产品的进一步开发研究。Whole grain food is a kind of healthy food which is processed with wheat bran and wheat germ.Although China’s whole grain food market started late, with the improvement of China’s economic level and scientific and technological level, people pay more and more attention to the daily dietary nutrition structure, and whole grain food has gradually become a familiar health food due to its unique nutritional characteristics. In this paper, the nutritional characteristics, physiological functions, development status and problems of whole wheat food were reviewed to promote the market development and further development of whole wheat food.

关 键 词：全麦食品 营养特性 生理功能 膳食纤维 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]