食品与发酵工业2025，Vol.51Issue(1)：345-353,9.DOI:10.13995/j.cnki.11-1802/ts.039409
生物处理改善大米和大米粉特性的研究进展
Research progress on improving the characteristics of rice and rice flour by biological treatment
摘要
Abstract
As major materials for staple and gluten-free foods,the properties of rice and its flour are of pivotal importance in setting the quality of products derived from them.The previous investigations have already demonstrated that the properties of rice and its flour as well as the product quality derived from them could be well improved by modifying them properly.Based on an extensive review of relevant works of literature,the present article summarized the advances in the effects of three biological approaches,namely microbial fermenta-tion,sprouting,and enzymatic treatment,on the major components,pasting and thermal properties of starch,nutrition,and safety char-acteristics,and processing attributes of rice and its flour.Moreover,the perspectives to improve the properties of rice and its flour by bio-logical approaches were discussed.This article,from a raw material point of view,is of high reference value in developing safe and reliable biological approaches to modulate the properties of rice and its flour with a final aim to improve the quality of rice-based food products.关键词
大米/淀粉/发酵/发芽/酶处理Key words
rice/starch/fermentation/sprouting/enzymatic treatment引用本文复制引用
王钵,柴宝玉,叶发银,雷琳,赵国华..生物处理改善大米和大米粉特性的研究进展[J].食品与发酵工业,2025,51(1):345-353,9.基金项目
国家重点研发计划项目子课题(2021YFD2100101) （2021YFD2100101）
