综述与专题评论

生物处理对麦麸品质及全麦制品品质改善的研究进展

  • 陈蒙慧 ,
  • 刘远晓 ,
  • 关二旗 ,
  • 李萌萌 ,
  • 江迪 ,
  • 卞科
展开
  • (河南工业大学 粮油食品学院,河南 郑州,450001)
硕士研究生(江迪讲师和卞科教授为共同通信作者,E-mail:lychee_jiang@163.com;kebian@163.com)

收稿日期: 2022-01-10

  修回日期: 2022-03-20

  网络出版日期: 2023-04-28

基金资助

河南小麦产业技术体系构建项目(S2017-01-G06);河南省高等学校青年骨干教师培养计划项目(2020GGJS082)

Research progress of biological treatment on quality improvement of wheat bran and whole-wheat products

  • CHEN Menghui ,
  • LIU Yuanxiao ,
  • GUAN Erqi ,
  • LI Mengmeng ,
  • JIANG Di ,
  • BIAN Ke
Expand
  • (College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China)

Received date: 2022-01-10

  Revised date: 2022-03-20

  Online published: 2023-04-28

摘要

麦麸作为制粉过程中的主要副产物,产量大,营养丰富,具有很高的应用前景。但由于其中不溶性膳食纤维含量过高,加工过程中直接添加麦麸会影响产品的品质而使麦麸在食品中的应用受到限制。因此麦麸的改性处理逐渐成为研究的热点。生物处理由于高效、无污染等特点受到了较高的关注。该文综述了生物处理对麦麸物理特性、营养特性、功能特性等品质特性的影响以及对全麦面包、全麦馒头、全麦面条等全麦制品品质改善方面的研究进展,分析了生物处理对麦麸的作用机制,以期为提高麦麸的综合利用率及附加值提供参考。

本文引用格式

陈蒙慧 , 刘远晓 , 关二旗 , 李萌萌 , 江迪 , 卞科 . 生物处理对麦麸品质及全麦制品品质改善的研究进展[J]. 食品与发酵工业, 2023 , 49(7) : 324 -329 . DOI: 10.13995/j.cnki.11-1802/ts.030761

Abstract

As the main by-product in the milling process, wheat bran has a huge output, rich nutrition, and high application prospect. However, due to the high content of insoluble dietary fiber, the direct addition of wheat bran during processing will affect the quality of the product and limit the application of wheat bran in food. Therefore, the modification treatment of wheat bran has gradually become a research hotspot, and biological treatment has received high attention due to its high efficiency and non-polluting characteristics. This article reviewed the effects of biological treatment on the physical properties, nutritional properties, functional properties of wheat bran, and the research progress in improving the quality of whole-wheat bread, whole-wheat steamed bread, and whole-wheat noodles, it analyzed the mechanism of biological treatment on wheat bran, aimed to provide a reference for improving the comprehensive utilization rate and added value of wheat bran.

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