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随着人们生活节奏和消费水平的提高,对天然营养资源开发的食品需求大幅度增加。经研究证明特色小麦营养高于普通小麦,能改善人们的营养结构,提高膳食质量。但是目前国内外关于特色小麦的研究特别少。与普通小麦相比,特色小麦在食用口感,储藏稳定性及其主食品加工适宜性等方面仍然存在诸多挑战。该文通过对特色小麦的营养组分分析和应用等方面的国内外研究现状进行检索与汇总,综合评价特色小麦的发展前景。
With the improvement of people’s daily life and consumption level, the demand for food developed by natural nutrition resources has increased significantly. The research shows that the characteristic wheat nutrition is higher than common wheat, can improve people’s nutrition structure and improve the diet quality. However, there are few researches on special wheat at home and abroad. Compared with the common wheat, the characteristic wheat still has many challenges in terms of taste, storage stability and the suitability of its main food processing. This paper searches and summarizes the domestic and foreign research status on the analysis and application of nutrition components of wheat with characteristics to evaluate the development prospects of wheat with characteristics.