Chavan J K, Kadam S S
Department of Biochemistry, Mahatma Phule Agricultural University, Rahuri, India.
Crit Rev Food Sci Nutr. 1993;33(3):189-226. doi: 10.1080/10408399309527620.
Bakery products are important ready-to-eat processed foods. The nutritional quality of these products is low because of the inferior nutritional composition of wheat grain per se. This is further accentuated with the use of refined flours in their preparations. Nutritional composition of these products can be improved by using quality wheat for milling, increased extraction rates, air classification of flours to obtain protein-rich nonwheat flours and their products. The flours and protein products of legumes, oilseeds, other cereals, tubers, corn gluten and germ, and rice bran can be used effectively as vegetable protein sources for nutritional enrichment of the bakery products. In this article, recent literature concerning the nutritional composition of major bakery products, sources of vegetable proteins for product enrichment, and modifications in conventional processing methods to maintain the rheological and sensory properties of supplemented bakery products are reviewed critically.
烘焙食品是重要的即食加工食品。由于小麦本身营养成分欠佳，这些产品的营养质量较低。在烘焙食品制作过程中使用精制面粉，这一情况会进一步加剧。通过使用优质小麦进行研磨、提高出粉率、对面粉进行气流分级以获得富含蛋白质的非小麦面粉及其制品，可以改善这些产品的营养成分。豆类、油籽、其他谷物、块茎、玉米麸质和胚芽以及米糠的面粉和蛋白质产品可以有效地用作植物蛋白来源，用于烘焙食品的营养强化。本文对近期有关主要烘焙产品营养成分、用于产品强化的植物蛋白来源以及传统加工方法的改进以保持添加植物蛋白的烘焙产品流变学和感官特性的文献进行了批判性综述。
