全麦粉的不足与改良技术研究进展

Research Progress on Processing Disadvantages and Quality Improvement Technology of Whole Wheat Flour

本文综述了国内外全麦粉中膳食纤维、植酸、脂肪酶、蛋白酶、葡聚糖、单宁、化学污染物和生物毒素等物质对其品质、加工和贮藏的不利影响,并简要介绍了超微粉碎、挤压膨化、微波加热、蒸汽爆破、微生物发酵和添加改良剂等最新改良技术,以期为全麦粉的加工与应用提供良好的研究思路和依据。

This paper reviews the adverse effects of dietary fiber,phytic acid,lipase,protease,glucan,tannin,chemical pollutants and biological toxins on the quality,processing and storage of whole wheat flour at home and abroad,and briefly introduces the latest improvement technologies such as ultra-fine grinding,extrusion,microwave heating,steam explosion,microbial fermentation and adding modifiers,in order to provide good research ideas and basis for the processing and application of whole wheat flour.