小麦胚在食品工业中的研究进展与前景

Recent applications and prospects of wheat germ in the food industry

小麦胚是小麦粉加工的主要副产物之一,在我国具有丰富的潜藏量,营养价值高,开发价值大,但目前高附加值的利用却非常低。综述了国内外小麦胚在食品工业中的应用以及产品开发中存在的问题,并提出了相应的解决办法,以拓宽麦胚的应用渠道,对推动小麦胚的产业化发展具有十分重要的意义。

Wheat germ,a by-products of flour milling,had abundant underlying amount,high nutritional value and great development value.However,the current high added value is very low.We reviewed the development and the newest research progresses of wheat germ in the food industry at home and abroad,and analyzed the actual problems of wheat germ in food industry,in order to broaden the application of wheat germ,which had great significance to promote the industrialization development of wheat germ.