全麦面包风味改良的研究进展  

Research Progress on Flavour Improvement of Wholemeal Bread

作　　者：卢晨曦 张国治[1] LU Chenxi;ZHANG Guozhi(School of Food and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001

出　　处：《粮食加工》2022年第3期14-20,共7页Grain Processing

摘　　要：全麦食品以较高的营养价值在近几年受到许多消费者的青睐,全麦面包也在人们日益增长的消费需求中扮演着越来越重要的角色。通过对全麦面包中营养价值、风味物质的形成过程及检测方法分析、影响全麦面包风味的因素、发酵过程对全麦面包风味的影响、贮藏过程中面包风味的变化及全麦面包亟待解决的问题及改良途径等的阐述,说明了全麦面包中起主要作用的风味物质和加工生产、贮藏的研究进展,以期为全麦面包标准化、产业化生产的改良与完善提供参考。Wholemeal food has been favoured by many consumers in recent years for its high nutritional value,and wholemeal bread is playing an increasingly important role in people's growing consumer demand.This paper describes the nutritional value of wholemeal bread,the formation process of flavour substances and their detection methods,the factors affecting the flavour of wholemeal bread,the influence of the fermentation process on the flavour of wholemeal bread,the changes in flavour during storage and the problems that need to be solved and ways to improve wholemeal bread.The aim is to improve and perfect the standardisation and industrialisation of wholemeal bread.

关 键 词：全麦面包 风味物质 改良 研究进展 

分 类 号：TS213.21[轻工技术与工程—粮食、油脂及植物蛋白工程]