全麦面粉营养特征、生理功能及产品开发现状述评

Review of nutrition component,physiological function and product development of whole wheat flour

现有关于全麦面粉营养特征、生理功能与产品开发现状的研究表明,与传统的精制面粉相比,全麦面粉作为一种新的功能性食品,除了富含淀粉、蛋白质、膳食纤维、脂肪、维生素、矿物质等一般功能性成分,还含有多酚、黄酮等特殊功能性成分,具有通便、降血脂、抗氧化、抗癌等生理功能.因此,加大全麦面粉的摄入比例,有助于改善居民膳食结构,提升居民健康水平.目前全麦面粉加工主要有全籽粒粉碎法和回添法,而分层研磨技术因其可简化制粉工艺、提高面粉品质等优势正在成为研究热点;全麦食品的开发主要集中在焙烤加工方面.鉴于全麦面粉贮藏、全麦食品适口性等问题尚未找到理想的解决方法,因而,展开小麦麸皮粒度与全麦面粉品质的关联性研究、面粉添加剂在全麦面粉中的应用研究、全麦面粉生产工艺优化研究和开发多功能多品种的全麦食品很可能成为今后的工作重点.

Classified grinding technology is becoming the research focus due to its advantages of simplifying flour production technology and improving flour quality. The development of whole wheat flour is mainly focused on baking processing. Due to the fact that there are no good solutions to the storage and palatability of whole wheat flour etc.,therefore,the research on the relevance between bran size of whole wheat flour and wheat flour quality,the application of flour additives in whole wheat flour and the optimization of whole wheat flour production technology and the development of its multi-functional varieties will become the focus of future research.