全麦粉和全麦食品研究进展  

Research Progress in Whole Wheat Flour and Whole Wheat Food

作　　者：郑静洁 孙月 侯汉学[1] ZHENG Jingjie;SUN Yue;HOU Hanxue(College of Food Science and Engineering,Shandong Agricultural University,Tai'an 271000,Shandong,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：《食品研究与开发》2024年第3期219-224,共6页Food Research and Development

摘　　要：全麦粉是指几乎含有小麦籽粒所有成分的面粉,近年来在国内外得到了广泛研究。全麦粉保留了麸皮中的大量维生素、矿物质、膳食纤维,且营养价值高于精白面粉。然而,全麦粉或全麦食品存在适口性差、加工品质差、贮藏稳定性差等问题,限制了其推广应用。该文对全麦粉及全麦食品的发展现状及趋势进行综述,并对全麦食品的发展前景进行展望。Whole wheat flour,containing almost all the components of wheat grains,has been widely studied at home and abroad in recent years.Whole wheat flour retaining much vitamins,minerals,and dietary fiber in the bran has higher nutritional value than white flour.However,the poor palatability,processing quality,and storage stability limit the popularization and application of whole wheat flour and whole wheat food.The devel⁃opment status and problems of whole wheat flour and whole wheat food were reviewed,and the development prospect of whole wheat food was prospected.

关 键 词：全麦粉 加工 营养 改良 全麦食品 

分 类 号：TS213[轻工技术与工程—粮食、油脂及植物蛋白工程]