摘要
随着生活水平的不断提高,饼干类型日趋多样化。其中,杂粮饼干不断朝口感风味宜人、营养均衡、适应特殊环境下食用的方向发展。就杂粮饼干的研究现状及各种因素对饼干质量的影响,以及杂粮饼干的种类和营养价值进行综述。
With the continuous improvement of people’s living standards,the types of biscuits are becoming more and more diversified.Among them,the coarse grain biscuits have been developed in the direction of pleasant taste,balanced nutrition and being able to adapt to the special environment.The research status of biscuits and the effects of various factors on the quality of biscuits,as well as the types and nutritional value of biscuits were reviewed.
作者
马先红
张铭鉴
任静
连丽丽
MA Xianhong;ZHANG Mingjian;REN Jing;LIAN Lili(College of Biotechnology and Food Engineering,Jilin Institute of Chemical Technology,Jilin 132022;College of Chemical and Pharmaceutical Engineering,Jilin Institute of Chemical Technology,Jilin 132022)
出处
《食品工业》
CAS
2021年第6期410-414,共5页
The Food Industry
基金
吉林省教育科学“十三五”规划一般课题资助项目(GH19238)
2019年国家级大学生创新创业训练计划项目
吉化院博基合字[2020]第12号
全国大学生生命科学竞赛(2021)(团队编号:52977)
2021年度吉林省教育厅科学研究项目(JJKH20210237KJ)。
关键词
杂粮饼干
营养价值
研究现状
grains biscuits
nutritional value
research status
