全麦粉比普通小麦粉有更高的营养价值,但全麦粉目前的生产技术并不能满足人们对全麦粉的需求。通过简述全麦粉的营养价值,主要就全麦粉的生产工艺和研究现状进行了综述,对制取全麦粉的不同方法进行了对比,并对全麦粉的开发利用前景进行了展望。 Whole wheat flour has higher nutritional value than ordinary wheat flour, but the current production technology of whole wheat flour does not meet people’s demand for whole wheat flour. By summarizing the nutritional value of whole wheat flour, the production technology and research status of whole wheat flour are reviewed. Different methods of making whole wheat flour are compared. The prospects of the development and utilization of whole wheat flour are also forecasted.