我国全麦食品品质改良研究进展  

Research progress on quality improvement of whole-wheat food in China

作　　者：张琳 张仁堂[1] ZHANG Lin;ZHANG Ren-tang(College of Food Science and Engineering,Shandong Agricultural University,Tai’an,Shandong 271000,China)

机构地区：[1]山东农业大学食品科学与工程学院,山东泰安271000

出　　处：《粮油食品科技》2020年第2期36-42,共7页Science and Technology of Cereals,Oils and Foods

摘　　要：全麦食品含有丰富的不饱和脂肪酸、膳食纤维、高活性酶以及酚类和多糖类活性物质,使其食用价值和营养价值远高于常规面制品。因其特殊的化学组成,若完全依照常规面制品的加工方式进行加工,制得的全麦食品存在食用品质不佳和耐储藏性较差等问题。因此,在尽可能保持全麦食品原有营养成分的前提下,如何提高其食用品质和耐储藏性俨然成为我国全麦食品产业所面临的首要问题。综述近年来我国全麦食品的品质改良方法及研究进展,为我国全麦食品的进一步研究开发提供参考依据。Whole-wheat products are rich in unsaturated fatty acids, dietary fiber, high active enzymes and phenolic and polysaccharide active substances, making them much higher in edible and nutritional value than conventional flour products. At the same time, for the special chemical composition, the whole wheat food will have some problems, such as poor edible quality and poor storage resistance if it is completely processed by the conventional processing method of flour products. Therefore, how to improve the edible quality and storage resistance of whole-wheat food has become the primary problem faced by China’s whole-wheat food industry on the premise of keeping the original nutrition ingredients as much as possible. In this paper, the methods and research progress on improvement of the whole-wheat food quality in recent years were reviewed, which provided reference for further research and development of whole-wheat food in China.

关 键 词：全麦食品 食用品质改良 耐储藏性 进展 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]