小麦麸皮生物加工及其在面制品中应用研究进展

麸皮是小麦加工主要副产物。麸皮中含有丰富的膳食纤维和生物活性物质,对人类健康产生有益影响。麸皮作为配料在食品中的应用会提高产品的营养品质,但大量麸皮的添加会使得产品的感官品质显著下降。已有的研究表明,对麸皮进行适当的生物加工处理会明显改善麸皮添加产品的感官品质,并大大提高营养价值。本文综述了近年来麸皮的酶处理和发酵等生物加工技术及其在面制品中的应用研究进展,旨在指导进一步的科学研究,提高麸皮的食品加工应用价值。 

Research progress on biological processing of wheat bran and its application in flour product

Bran is the main by- product of wheat processing.Bran is rich in dietary fiber and many different bioactive substances,which has beneficial effects on human health. As an ingredient in food application,bran will improve the nutritional quality of products,but adding a lot of wheat bran will significantly decrease the sensory quality of the product.Some research showed that appropriate biological processing treatment on bran could significantly improve the sensory quailty of the wheat bran products,and greatly improved the nutritional value. The research progress on biological processing of wheat bran in the recent years such as enzyme treatment,fermentation and their application in flour products were reviewed.It will guide the future studies and improve the food processing applications of wheat bran.