中国杂粮主食化之馒头的研究

Study on the Steamed Bread of Grains in China

杂粮富含多种营养成分与生物活性成分,馒头是中国传统主食之一,开发杂粮功能性馒头具有重要意义。综述了荞麦、燕麦、黑豆、绿豆、豇豆、小豆、扁豆、高粱、黑米、糙米及小米等杂粮在馒头中的应用研究,为杂粮主食化与工业化提供一些参考。

Grains are rich in nutrients and bioactive components. Steamed bread is one of the Chinese traditional staple food. The development of functional steamed bread with grains is of great significance. We made a review on the application research in steamed bread of buckwheat, oats, black beans, mung beans,cowpea, beans, lentils, sorghum, black rice, brown rice and millet, which will provide some reference for the staple food industrialization of grains.