全麦粉加工及其应用研究进展  

Research progress on processing of whole wheat flour and its application

作　　者：沈汪洋 SHEN Wang-yang(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education,Wuhan 430023,Hubei,China)

机构地区：[1]武汉轻工大学食品科学与工程学院,湖北武汉430023 [2]大宗粮油精深加工省部共建教育部重点实验室,湖北武汉430023

出　　处：《粮食与油脂》2024年第7期1-4,16,共5页Cereals & Oils

基　　金：“十三五”国家重点研发计划重点专项(2018YFD0401002)。

摘　　要：全麦粉和全麦食品的口感、加工品质及储存稳定性等方面存在一些问题,一定程度限制了其应用。基于此,从营养特性、加工和应用研究方面,对目前全麦粉的研究现状进行综述,以期为全麦粉和全麦食品的研究开发提供参考。Some taste,processing quality,and storage stability issues were existed on whole wheat flour and whole wheat foods,which limit the application to some extent.Based above,a review was conducted on the current research status of whole wheat flour from the aspects of nutritional properties,processing,and application research,in order to provide reference for the research and development of whole wheat flour and whole wheat foods.

关 键 词：全麦粉 营养 工艺 应用 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]