FU Jia-ke, LI Hai-feng, HU Shuang, LI Zhi-jian, WANG Yuan-li. Research Progress on Functional Steamed Bread[J]. Science and Technology of Food Industry, 2020, 41(15): 352-356. DOI: 10.13386/j.issn1002-0306.2020.15.054

Citation: FU Jia-ke, LI Hai-feng, HU Shuang, LI Zhi-jian, WANG Yuan-li. Research Progress on Functional Steamed Bread[J]. Science and Technology of Food Industry, 2020, 41(15): 352-356. DOI: 10.13386/j.issn1002-0306.2020.15.054

功能性饅頭研究進(jìn)展

符加珂,  李海峰1, , ,  胡雙1,  李志建2,  王苑力1

1. 河南工業(yè)大學(xué)生物工程學(xué)院, 河南鄭州 450001;

2. 河南工業(yè)大學(xué)糧油食品學(xué)院, 河南鄭州 450001

詳細(xì)信息

作者簡介:

符加珂(1995-),女,碩士研究生,研究方向:食品加工與安全,E-mail:1795751753@qq.com。

通訊作者:

李海峰(1984-),女,博士,副教授,研究方向:環(huán)境與食品微生物學(xué),E-mail:hfli@haut.edu.cn。

中圖分類號: TS201.1

計量 文章訪問數(shù):  0284 HTML全文瀏覽量:  034 PDF下載量:  022 出版歷程 收稿日期:  2019-10-09 網(wǎng)絡(luò)出版日期:  2020-11-12 刊出日期:  2020-07-31

Research Progress on Functional Steamed Bread

1. College of Biological Engineering, Henan University of Technology, Zhengzhou 450001, China;

2. College of Food Science and Technology, Henan University of Technology, Zhengzhou 450001, China

摘要

摘要: 饅頭作為中國的傳統(tǒng)主食,是居民膳食中不可或缺的部分。傳統(tǒng)饅頭大多以精制小麥粉為原料,主要成分是淀粉,膳食纖維及其他營養(yǎng)元素的含量偏少,長期食用易引發(fā)高血壓、高血脂、糖尿病和肥胖癥等"生活習(xí)慣病"。因此,對于既營養(yǎng)美味又兼具保健效果的功能性饅頭的研究開發(fā)逐漸受到了人們廣泛的關(guān)注。本文綜述了近年來國內(nèi)外功能性饅頭的種類、工藝配方以及功效價值,對功能性饅頭發(fā)展過程中存在的問題進(jìn)行了分析,并對其研究方向進(jìn)行了展望,以期為我國主食饅頭的發(fā)展以及功能性饅頭的推廣提供參考。

關(guān)鍵詞: 功能性  /  饅頭  /  傳統(tǒng)主食  /  營養(yǎng)  /  保健  

Abstract: Steamed bread, as a kind of traditional Chinese staple food, is an indispensable part of our diet. However, most types of the traditional steamed breads are made of refined wheat flour, which is composed of higher contents of starch, less dietary fiber and nutrient elements. On the other hand, high blood pressure, high blood fat, diabetes, obesity and other "living habits" might be caused after eating this kind of steamed bread for long time. Therefore, the studies and developments of functional steamed breads which can meet both nutrition and health functions have gradually attracted the researcher's attention. In this paper, the kinds of functional steamed bread at home and abroad in recent years, the technical formula and the efficacy value were summarized, the problems existing in the development of functional steamed bread were analyzed, and the research direction was prospected, to provide references for the development of Chinese staple food and the promotion of functional steamed bread.

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計量 文章訪問數(shù):  HTML全文瀏覽量:  PDF下載量:  出版歷程 收稿日期:  2019-10-09 網(wǎng)絡(luò)出版日期:  2020-11-12 刊出日期:  2020-07-31

目錄

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