Food and Fermentation Industries >

2023 , Vol. 49 >Issue 10: 329 - 335

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032510

Research progress on application of prebiotics in flour products

  • XING Zhuqing ,
  • GUO Qi ,
  • ZHOU Yuyuan ,
  • ZHONG Huiying ,
  • YANG Yan ,
  • ZHANG Zixuan
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  • (College of Public Health and Health Science, Tianjin University of Traditional Chinese Medicine, Tianjin 301617, China)

Received date: 2022-05-31

  Revised date: 2022-07-04

  Online published: 2023-06-13

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Abstract

In recent years, the potential applications of prebiotics in flour products have attracted extensive attention as a new dietary supplement. It not only improves the sensory properties of products, but also has the functions of regulating intestinal flora and preventing metabolic disorders. Flour products account for a high proportion in China′s national diet. The development of prebiotic functional flour products not only has a good market consumption prospect, but also can satisfy the urgent needs of people for a healthy diet. This paper reviews the current functional researches and bottleneck problems of prebiotic flour products. Furthermore, the reference basis for the research, development, and promotion of new prebiotic flour products is provided.

Key words： prebiotics; flour products; functional foods; intestinal flora; natural extracts

Cite this article

XING Zhuqing , GUO Qi , ZHOU Yuyuan , ZHONG Huiying , YANG Yan , ZHANG Zixuan . Research progress on application of prebiotics in flour products[J]. Food and Fermentation Industries, 2023 , 49(10) : 329 -335 . DOI: 10.13995/j.cnki.11-1802/ts.032510

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