Yang Yunfei, Wang Xinwei
College of Food Science and Technology, Henan University of Technology, Zhengzhou, China.
Front Nutr. 2023 Aug 3;10:1186860. doi: 10.3389/fnut.2023.1186860. eCollection 2023.
Chinese steamed breads (CSBs) are long-established staple foods in China. To enhance the nutritional value, coarse cereals such as oats, buckwheat, and quinoa have been added to the formulation for making CSBs. This review presents the nutritional value of various coarse cereals and analyses the interactions between the functional components of coarse cereals in the dough. The addition of coarse cereals leads to changes in the rheological, fermentation, and pasting aging properties of the dough, which further deteriorates the appearance and texture of CSBs. This review can provide some suggestions and guidelines for the production of staple and nutritious staple foods.
中式馒头是中国由来已久的主食。为提高营养价值，燕麦、荞麦和藜麦等粗粮已被添加到制作中式馒头的配方中。本文综述了各种粗粮的营养价值，并分析了面团中粗粮功能成分之间的相互作用。添加粗粮会导致面团的流变学、发酵和糊化老化特性发生变化，进而使中式馒头的外观和质地变差。本文可为生产主食和营养丰富的主食提供一些建议和指导。
