全谷物食品的工艺品质研究进展

全谷物含有丰富的蛋白质、碳水化合物、多种维生素、矿物质、膳食纤维、生物活性物质等,相比于精加工处理后的谷物营养价值高。全谷物的加工方式多样,不同的加工方式对谷物的营养价值影响不同。对全谷物的加工方式及不同加工方式对营养的影响进行综述,包括蒸煮、挤压膨化、发酵、超微粉碎,以及其他加工方式,如焙烤、微波等,旨在对全谷物的发展提供参考。

Research Progress of Technology and Quality of Cereals

The whole grains which are rich in protein,carbohydrates,vitamins,minerals,dietary fiber,biologically active substances,etc.Compared with processed grains,whole grains have higher nutritional value.There are various processing methods of whole grains.The different processing methods have different effects on the nutritional value of grains.This article reviewed the processing methods of whole grains and the effects of different processing methods on nutrition,including cooking,extrusion,fermentation,superfine grinding,and other processing methods such as baking,microwave,etc.The purpose was to provide a reference for the development of whole grains.