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

Authors

SHAO Yulan, Chaoyang Teachers College, Chaoyang, Liaoning 122000, ChinaFollow
SUN Chenghang, Chaoyang Teachers College, Chaoyang, Liaoning 122000, China
HU Bingbing, School of Food Science and Technology, Dalian Polytechnic University, Dalian, Liaoning 116034, China

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.

Publication Date

10-30-2023

First Page

228

Last Page

233

DOI

10.13652/j.spjx.1003.5788.2023.80644

Recommended Citation

Yulan, SHAO; Chenghang, SUN; and Bingbing, HU (2023) "Research progress on the effect of whole grain components on flour product qualities and processing characteristics," Food and Machinery: Vol. 39: Iss. 9, Article 34.
DOI: 10.13652/j.spjx.1003.5788.2023.80644
Available at: https://www.ifoodmm.cn/journal/vol39/iss9/34

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