藻类在面制品中的应用研究进展  

Application of Algae in Wheat Flour Food

作　　者：李平 吕莹果[1,2] 李雪琴 陈洁[1,2] 李闪闪 LI Ping;LV Yingguo;LI Xueqin;CHEN Jie;LI Shanshan(College of Food Science and Technology,Henan University of Technology,450001 Zhengzhou,China;Henan Province Wheat-Flour Staple Food Engineering Technology Research Centre,450001 Zhengzhou,China)

机构地区：[1]河南工业大学粮油食品学院,郑州450001 [2]河南省面制主食工程技术研究中心,郑州450001

出　　处：《粮食加工》2022年第5期16-22,共7页Grain Processing

基　　金：河南工业大学自科创新基金支持计划(2020ZKCJ13)。

摘　　要：藻类含有丰富的蛋白质和膳食纤维,其脂肪含量低,同时富含对人体健康有益的生物活性成分,是一种极具潜力的植物基食品加工原料。综述了藻类的分类、营养,成分与功能特点,探讨了藻类在面制品中的应用方式、改善面制品的加工质构特性、对面制品感观的影响因素,并对藻类在面制品中的应用前景进行了展望。Algae are rich in protein and dietary fiber,low in fat,and rich in bioactive ingredients that are beneficial to health.Algae is a potential raw material for plant-based food processing.The classification,nutrition,composition and functional characteristics of algae were reviewed,and the application of algae in flour products,the improvement of processing texture characteristics of flour products,and the effect of algae on the sensory appearance of flour products were discussed.The application prospect of algae in flour products was prospected.

关 键 词：藻类 植物基 营养 面制品 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]