摘要
食用菌属药食同源类,具有丰富的营养物质和保健功能。全麦粉包有胚乳、胚芽与麸皮,含有丰富膳食纤维和多种微量元素。食用菌以发酵液形式参与全麦面包的加工,生产出一种新型、营养、风味独特、口感新鲜,具有一定保健功效的食用菌全麦面包。通过对食用菌、食用菌发酵液及全麦面包的研究进展进行综述,以期为食用菌发酵液全麦面包的深入研究与开发提供参考。
Edible fungi belong to the same family of medicine and food, which have rich nutrition and health care function.Whole wheat flour contains endosperm, germ and bran, and rich in dietary fiber and various trace elements. A new type of whole-wheat bread, which is nutritious, unique in flavor, fresh in taste and has certain health care effect, is produced by using edible fungi in the processing of whole-wheat bread in the form of fermentation liquid. The research progress of edible fungi,edible fungi fermentation liquid and whole wheat bread were summarized, in order to provide reference for the further research and development of whole wheat bread with edible fungi fermentation liquid.
作者
张露晶
张昕茹
王鑫
ZHANG Lu-jing;ZHANG Xin-ru;WANG Xin(College of Science and Engineering,Agricultural University of Hebei,Cangzhou 061100,China)
出处
《中国食用菌》
2021年第4期104-107,112,共5页
Edible Fungi of China
基金
河北农业大学师生协同创新项目。
关键词
食用菌
食用菌发酵液
全麦面包
研究进展
edible fungi
edible fungi fermentation broth
whole wheat bread
research progress
