| 改性膳食纤维在面制品中的应用研究进展 |
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| 引用本文： | 裴丽娜,罗登林,李佩艳,岳崇慧,白周亚.改性膳食纤维在面制品中的应用研究进展[J].食品与机械,2024,41(2):221-226. |
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| 作者姓名： | 裴丽娜 罗登林 李佩艳 岳崇慧 白周亚 |
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| 作者单位： | 河南科技大学食品与生物工程学院，河南 洛阳 471023;河南科技大学食品与生物工程学院，河南 洛阳 471023；河南省食品原料工程技术研究中心，河南 洛阳 471023 |
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| 基金项目： | 河南省重大科技专项计划（编号：201300110300）；许昌学院“揭榜挂帅”课题（编号：2022JBGS03） |
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| 摘 要： | 面粉在精加工过程中会损失大量膳食纤维（DF），而DF被认为是健康饮食中的重要组成成分，具有多种生理活性。文章介绍了DF常见的改性方法，总结归纳了DF经改性后在理化性质和生理活性方面的变化规律及原因，综述了其在面团、饼干、面条、面包、馒头和蛋糕等方面的应用现状，并指出了目前存在的一些问题及今后的发展方向。
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| 关 键 词： | 改性膳食纤维 理化性质 功能特性 面制品 |
| 收稿时间： | 2023/7/5 0:00:00 |
Applications of modified dietary fibers in flour products |
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| PEI Lin,LUO Denglin,LI Peiyan,YUE Chonghui,BAI Zhouya.Applications of modified dietary fibers in flour products[J].Food and Machinery,2024,41(2):221-226. |
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| Authors: | PEI Lin LUO Denglin LI Peiyan YUE Chonghui BAI Zhouya |
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| Affiliation: | College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;College of Food and Bioengineering, Henan University of Science and Technology, Luoyang, Henan 471023, China;Henan Engineering Research Center of Food Material, Henan University of Science and Technology, Luoyang, Henan 471023, China |
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| Abstract: | Flour loses a large amount of dietary fiber (DF) during precision processing, which is considered an important component of a healthy diet and has various physiological activities. This review introduces the common modification methods of DF and summarizes the change rules and reasons of physical and chemical properties and physiological activities of DF after modification. Additionally, the applications of DF in dough, biscuits, noodles, bread, steamed bread and cakes are discussed. The current issues and potential future development paths are also highlighted. |
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| Keywords: | modified dietary fiber physicochemical properties functional properties flour products |
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