食品与机械2025，Vol.41Issue(4)：222-229,8.DOI:10.13652/j.spjx.1003.5788.2024.80889
改性谷物麸皮品质特性及其在面制品中的应用研究进展
Progress on quality characteristics of modified grain bran and its application in flour products
摘要
Abstract
As a major by-product of grain processing,grain bran is rich in various active components.However,its utilization rate remains relatively low due to its high content of insoluble dietary fiber and poor palatability.This article gives an introduction to common modification methods and reviews their effects on the physicochemical properties,active components,and other quality characteristics of grain bran.It compares the influences of grain bran before and after modification on the properties including flavor,sensory,and texture of flour products.关键词
谷物麸皮/全谷物面制品/品质特性/改性方法Key words
grain bran/whole-grain flour product/quality characteristics/modification method引用本文复制引用
刘安琪,常世敏,李京芳,许文涛,古东月..改性谷物麸皮品质特性及其在面制品中的应用研究进展[J].食品与机械,2025,41(4):222-229,8.基金项目
河北省科技特派员项目(2024年度) （2024年度）
河北省现代农业产业技术体系干果创新团队项目(编号:HBCT2024190301) （编号:HBCT2024190301）
邯郸市天然产物与功能食品开发重点实验室(2020年度) （2020年度）
馆陶县黑小麦制品营养健康教授工作站项目(2023年度) （2023年度）
