食品与机械2026，Vol.42Issue(4)：1-9,9.DOI:10.13652/j.spjx.1003.5788.2026.60066
烘焙食品行业的可持续发展回顾:从原料、工艺到包装创新
Review of sustainable development in the baked food industry:innovations from raw materials,processing to packaging
摘要
Abstract
From the orientation of the global baked food industry toward health and sustainable development in recent years,this paper systematically reviews the innovations and progress across three core dimensions:raw material substitution,process optimization,and packaging improvement.First,regarding raw materials,conventional wheat flour is replaced with ingredients such as whole-grain flours and plant-based food by-products.Natural functional additives and novel protein sources(e.g.,plant proteins,insect proteins,and microbial proteins)are developed to enhance the nutritional and health value of products and realize the efficient utilization of resources.Second,in the core process,techniques such as dough mixing,fermentation,and baking are optimized to retain more nutritional components.Meanwhile,low-carbon processes including waste heat recovery and flexible production are pioneered to reduce processing energy consumption and carbon emissions.Finally,at the packaging stage,new materials such as natural polymer composite films and functional paper,along with intelligent preservation technologies,are adopted to establish a packaging system characterized by reduction and circular development.关键词
烘焙食品业/健康化/可持续发展/原料替代/工艺优化/包装材料Key words
baked food industry/health-oriented development/sustainable development/raw material substitution/process optimization/packaging material引用本文复制引用
王煜佳,马舜章,冯沐宇,侯殿志,周素梅..烘焙食品行业的可持续发展回顾:从原料、工艺到包装创新[J].食品与机械,2026,42(4):1-9,9.基金项目
"十四五"国家重点研发计划项目课题(编号:2021YFD1600604) （编号:2021YFD1600604）
