脂类是小黑麦面粉中重要的功能性成分之一,它对面团的特性、面包和馒头的品质影响很大。综述了脂类在小黑麦及其亲本间的分布规律、小黑麦中脂类的分类及其在食品加工中的作用。 Lipids are one of the important functional ingredients in Triticale flour and have a great influence on the characteristics of the dough, the quality of bread and bread. The distribution of lipids in triticale and its parents, the classification of lipids in triticale and its role in food processing were reviewed.