全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

董吉林; 朱莹莹; 申瑞玲

doi:10.12187/2021.05.001

全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

郑州轻工业大学食品与生物工程学院, 河南郑州 450001

作者简介: 董吉林(1968-),男,山西省灵石县人,郑州轻工业大学教授,博士,主要研究方向为谷物营养与加工.;

基金项目: “十三五”国家重点研发计划项目（2020YFD1001400）；河南省重点研发与推广专项（科技攻关）项目（202102110292）
中图分类号: TS213.2

Research progress in the effects of whole grain dietary fiber on wheat dough and its main components

College of Food and Biological Engineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China
Received Date: 2021-04-15

CLC number: TS213.2

摘要: 在简述全谷物营养及其消费趋势的基础上，重点针对添加不同全谷物和全谷物膳食纤维对小麦面团及其主要组分的影响进行了综述.指出：全谷物和全谷物膳食纤维组分（如β-葡聚糖、阿拉伯木聚糖和抗性淀粉）因添加量不同，会影响小麦面团特性、食品质构及感官品质，这些影响主要是由膳食纤维组分与谷朊蛋白和小麦淀粉的相互作用引起的结构性质的变化.未来应针对不同全谷物膳食纤维及其重要组分的分子组成、含量等进行深入研究，探讨其对小麦面团作用的内在机制，以进一步推动营养型高品质全谷物产业的发展.
- 全谷物 /
- 膳食纤维 /
- 小麦面团 /
- 食品品质
Abstract: On the basis of summarizing the nutrition and consumption trend of whole grain, the effects of different components of whole grain and cereal dietary fiber on wheat dough and main components were reviewed. This study indicated that different types of whole grains and cereal dietary fiber components (such as β-glucan, arabinoxylan and resistant starch) could affect the characteristics of dough, texture and sensory quality of food with different supplemental levels. These effects were mainly caused by the structural changes of dietary fiber components through the interaction with wheat gluten protein and wheat starch. In the future, the molecular composition, content and other structural characteristics of dietary fibers and important components of different whole grains should be further studied to explore the internal mechanism of their effects on wheat dough to further promote the development of nutrition-oriented high-quality whole grain industry.
- whole grain /
- dietary fiber /
- wheat dough /
- food quality
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沈阳化工大学材料科学与工程学院沈阳 110142

全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

作者简介: 董吉林(1968-),男,山西省灵石县人,郑州轻工业大学教授,博士,主要研究方向为谷物营养与加工.;

Research progress in the effects of whole grain dietary fiber on wheat dough and its main components

计量

通讯作者: 陈斌, bchen63@163.com

全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

作者简介:董吉林(1968-),男,山西省灵石县人,郑州轻工业大学教授,博士,主要研究方向为谷物营养与加工.

English Abstract

Research progress in the effects of whole grain dietary fiber on wheat dough and its main components

目录

全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

作者简介: 董吉林(1968-),男,山西省灵石县人,郑州轻工业大学教授,博士,主要研究方向为谷物营养与加工.;

Research progress in the effects of whole grain dietary fiber on wheat dough and its main components

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通讯作者: 陈斌, bchen63@163.com

全谷物膳食纤维对小麦面团及其主要组分的影响研究进展

作者简介:董吉林(1968-),男,山西省灵石县人,郑州轻工业大学教授,博士,主要研究方向为谷物营养与加工.

English Abstract

Research progress in the effects of whole grain dietary fiber on wheat dough and its main components

目录