摘要
文章介绍了全谷物中的淀粉、蛋白质、油脂、多酚等成分对面团加工特性和面制品品质的影响,并分析了全谷物面制品中存在的问题以及改善措施。
In this review,the effects of starch,protein,oil,polyphenols and other components in whole grains on the processing characteristics of dough and the quality of flour products were introduced,and problems and improvement measures of whole grain flour products were analyzed,in order to provide references for the research of whole grain flour products.
作者
邵玉兰
孙成行
胡冰冰
SHAO Yulan;SUN Chenghang;HU Bingbing(Chaoyang Teachers College,Chaoyang,Liaoning 122000,China;School of Food Science and Technology,Dalian Polytechnic University,Dalian,Liaoning 116034,China)
出处
《食品与机械》
CSCD
北大核心
2023年第9期228-233,共6页
Food and Machinery
基金
辽宁省教育厅高校基本科研项目(编号:LJKZZ20220070)。
关键词
全谷物
面制品
品质
加工特性
营养成分
whole grains
flour products
qualities
processing characteristics
nutritional ingredients
