新型面包加工研究进展  

Review on the Development of the New Types of Bread Processing

作　　者：张宏康[1,2,3] 黄悦怀 张清宇 麦锐杰 蒋欢 ZHANG Hongkang;HUANG Yuehuai;ZHANG Qingyu;MAI Ruijie;JIANG Huan(College of Light Industry and Food,Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China;Guangdong Provincial Key Laboratory ofLingnan Specialty Food Science and Technology,Guangzhou,Guangdong 510225,China;Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Guangzhou,Guangdong 510225,China)

机构地区：[1]仲恺农业工程学院轻工食品学院,广东广州510225 [2]广东省岭南特色食品科学与技术重点实验室,广东广州510225 [3]农业农村部岭南特色食品绿色加工与智能制造重点实验室,广东广州510225

出　　处：《农产品加工》2023年第4期91-95,100,共6页Farm Products Processing

基　　金：大学生创新训练国家级项目(201811347018)。

摘　　要：综述了近年来新型面包的研究现状及发展趋势,包括原料、辅料和工艺。综合近年来面包的相关研究可以发现,面包研究领域正向保健、复合化、多样化方向发展,营养、保健是当今人们追求的目标;药食同源的功能性原料也具有广阔的发展空间和市场前景。This article introduced the recent developments of a variety of new bread,including raw materials,auxiliary materials and process according to the research in recent years.Based on the recent research development,bread research was developing towards health care,compounding and diversification and nutrition and health was the goal of the people today.In addition,medicine food homology functional materials also had broad space for development and market prospects in bread industry.

关 键 词：面包 加工工艺 功能性食品 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]