Research progress on the effect of whole grain components on flour product qualities and processing characteristics

doi:10.13652/j.spjx.1003.5788.2023.80644

Home > Archive>Volume 39, Issue 9, 2023 >228-233. DOI:10.13652/j.spjx.1003.5788.2023.80644

Research progress on the effect of whole grain components on flour product qualities and processing characteristics
DOI:
                        10.13652/j.spjx.1003.5788.2023.80644
                    
CSTR:
                        [cstr]
                    
Author:
                        
                        
                    
Affiliation:(1. Chaoyang Teachers College, Chaoyang, Liaoning 122000, China; 2. School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China)
Clc Number:
Fund Project:

Article

Figures

Metrics

Reference

Cited by

Materials

Comments

Abstract:

In this review, the effects of starch, protein, oil, polyphenols and other components in whole grains on the processing characteristics of dough and the quality of flour products were introduced, and problems and improvement measures of whole grain flour products were analyzed, in order to provide references for the research of whole grain flour products.

Reference

Cited by

Get Citation

邵玉兰,孙成行,胡冰冰.全谷物成分对面制品品质及加工特性影响研究进展[J].食品与机械英文版,2023,39(9):228-233.

Copy

Article Metrics

Abstract:
PDF:
HTML:
Cited by:

History

Received:July 11,2023
Revised:
Adopted:
Online: October 30,2023
Published:

About Journal

Editorial Board

Guide for Authors

Policies

Get Citation

Share

Article Metrics

History

Article QR Code