全麦面包烘焙过程中抗性淀粉生成机制与营养强化策略

Formation Mechanism of Resistant Starch and Nutrition Strengthening Strategy During Whole Wheat Bread Baking

随着公众健康饮食意识的提高及慢性疾病预防需求的增长,富含膳食纤维、微量元素及生物活性成分的全麦面包日益受到关注。其中,抗性淀粉作为一种具有独特生理功能的碳水化合物,其在烘焙过程中的生成机制及其对全麦面包营养价值与功能特性的影响成为食品科学领域的重要研究课题。抗性淀粉不仅改变全麦面包的消化特性,还与多项健康益处相关,如改善肠道微生态、调节血糖反应及增强饱腹感等。本文重点探讨了全麦面包烘焙过程中抗性淀粉的生成机制,并据此提出针对性的营养强化策略,以提升其作为健康食品的价值,并为全麦面包的生产和研发提供有价值的参考,以满足消费者对营养均衡、功能性强的食品的诉求。

With the improvement of the public’s awareness of healthy eating and the increasing demand for chronic disease prevention,whole wheat bread rich in dietary fiber,trace elements and bioactive components has attracted increasing attention.Among them,resistant starch,as a carbohydrate with unique physiological functions,its formation mechanism during baking and its influence on the nutritional value and functional characteristics of whole wheat bread have become an important research topic in the field of food science.Resistant starch not only changes the digestibility of whole wheat bread,but also has many health benefits,such as improving intestinal microecology,regulating blood sugar response and enhancing satiety.This paper focuses on the formation mechanism of resistant starch in the whole wheat bread baking process,and accordingly puts forward targeted nutrition strengthening strategies to enhance its value as a healthy food,and provide valuable reference for the production and research and development of whole wheat bread to meet consumers’ demands for food with balanced nutrition and strong functionality.