摘要
面粉在精加工过程中会损失大量膳食纤维(DF),而DF被认为是健康饮食中的重要组成成分,具有多种生理活性。文章介绍了DF常见的改性方法,总结归纳了DF经改性后在理化性质和生理活性方面的变化规律及原因,综述了其在面团、饼干、面条、面包、馒头和蛋糕等方面的应用现状,并指出了目前存在的一些问题及今后的发展方向。
Flour loses a large amount of dietary fiber(DF)during precision processing,which is considered an important component of a healthy diet and has various physiological activities.This review introduces the common modification methods of DF and summarizes the change rules and reasons of physical and chemical properties and physiological activities of DF after modification.Additionally,the applications of DF in dough,biscuits,noodles,bread,steamed bread and cakes are discussed.The current issues and potential future development paths are also highlighted.
作者
裴丽娜
罗登林
李佩艳
岳崇慧
白周亚
PEI Lina;LUO Denglin;LI Peiyan;YUE Chonghui;BAI Zhouya(College of Food and Bioengineering,Henan University of Science and Technology,Luoyang,Henan 471023,China;Henan Engineering Research Center of Food Material,Henan University of Science and Technology,Luoyang,Henan 471023,China)
出处
《食品与机械》
CSCD
北大核心
2024年第2期221-226,共6页
Food and Machinery
基金
河南省重大科技专项计划(编号:201300110300)
许昌学院“揭榜挂帅”课题(编号:2022JBGS03)。
关键词
改性膳食纤维
理化性质
功能特性
面制品
modified dietary fiber
physicochemical properties
functional properties
flour products
