摘要
谷物碾磨技术的发展促进了粮食加工的精细化进程,但长期精白面制品的摄入造成了营养不均衡,高血压、糖尿病和心脑血管疾病的发病率逐年增加。全麦粉含有小麦籽粒中的所有组分,富含膳食纤维、维生素和矿物质等生理活性物质,具有降低血糖、抗氧化、清除自由基和增强免疫力等功效,因此以全麦粉为原料制成的全麦食品是改变膳食结构,改善健康水平的理想选择。对比了全麦粉与精白面粉的营养组成差异,总结了全麦粉的特征营养素如膳食纤维、酚酸、不饱和脂肪酸、植物甾醇、木脂素等,从减重、预防Ⅱ型糖尿病和干预心脑血管疾病等三个方面综述了全麦食品的健康功效,还对全麦烘焙类、蒸煮类和油炸类食品的品质改良方法进行了总结,以期为全麦食品的继续开发和推广提供理论和实践参考。
The development of grain milling techniques promotes the progress of fine grain processing.However,long-term intake of refined flour products induces nutritional imbalance the incidence rate of hypertension,diabetes,and increasing cardiovascular diseases by years.Whole-wheat flour includes all compounds in wheat kernels,being rich in dietary fiber,vitamins,and minerals.These substances have the function of lowering hypertension,oxidation resistance,radicals scavenging,and immunity strengthening.Therefore,whole-wheat food,made from whole-wheat flour,is an ideal choice in modifying dietary pattern and improving health condition of people.This review compared the differences in the nutritional compositions between whole-wheat flour and refined flour,summarized the specific nutrients such as dietary fiber,polyphenols,unsaturated fatty acid,phytosterol,and lignans in whole-wheat flour,reviewed their health benefits from the perspectives of weight loss,preventing type-2 diabetes,and intervening cardiovascular,and introduced the quality improvement techniques of whole-wheat baked,steamed,and fried products.The review is expected to provide important reference for the development and expansion of whole-wheat products.
作者
牛猛
Gary G.Hou
NIU Meng;HOU Gary G.(College of Food Science and Technology,Huazhong Agricultural University,Wuhan,Hubei 430070,China;SPC Group,Seoul 06737,South Korea)
出处
《粮油食品科技》
2022年第2期8-15,共8页
Science and Technology of Cereals,Oils and Foods
关键词
全麦
麸皮
制品
营养组成
健康功效
品质改良
whole-wheat
wheat bran
products
nutritional compositions
health benefits
quality improvement
