摘要
小麦是我国第二大粮食作物,小麦制品的消费在我国食品消费中占据重要地位.本文介绍了我国小麦及小麦粉消费概况,综述了小麦籽粒结构及营养分布、小麦粉加工过程中的营养流失、小麦粉及面制品的营养强化途径、小麦副产品食品化利用的相关进展.小麦及面制品的营养强化路径,主要包括小麦籽粒生物强化(遗传生物强化和农艺生物强化)、小麦粉营养强化、开发全麦粉及全麦产品、面制品添加杂粮及果蔬等方式.不同的营养强化路径存在各自的优势和局限性.
Wheat is second largest food crop in China, and the consumption of wheat products occupies an important position in food consumption. We introduced the general situation of wheat and wheat flour consumption in China, and reviewed the whole wheat structure, nutrient distribution, nutrient loss during milling process, nutrient fortification methods of wheat flour and noodle products, and food utilization of wheat by-products. The nutrition fortification methods of wheat and flour products include wheat grain biofortification(genetic biofortification and agronomic biofortification), wheat flour nutrient enhancement, development of whole wheat flour and whole wheat products, development of flour foods with multigrain, fruits and vegetable. Different nutrition fortification methods have their own advantages and limitations.
作者
宋归华
刘锐
王旭琳
吴桂玲
孙君茂
魏益民
Song Guihua;Liu Rui;Wang Xulin;Wu Guiling;Sun Junmao;Wei Yimin(Institute of Food and Nutrition Development,Ministry of Agriculture and Rural Affairs,Beijing100081;Cereal Industrial Technology Academy,Hebei Jinshahe Flour and Noodle Group/Hebei Provincial Technology Innovation Center for Cereal Food Processing,Xingtai054400;Institute of Food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing100193)
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2020年第7期180-187,共8页
Journal of the Chinese Cereals and Oils Association
基金
农业农村部财政项目(20197717)。
关键词
面制品
生物强化
营养强化
全麦粉
胚芽
flour food
biofortification
nutrition fortification
whole wheat flour
wheat germ
