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Solutions for whole grain food development.

Bin Tan1, Na-Na Wu1, Xiao-Tong Zhai1

  • 1Institute of Grain and Oil Processing, Academy of National Food and Strategic Reserves Administration, Beijing, People's Republic of China.

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|July 31, 2020
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Summary
This summary is machine-generated.

Increasing whole grain consumption is a global health goal. This review explores innovative food technologies to overcome challenges in developing palatable, safe, and nutrient-rich whole grain foods, especially in China.

Keywords:
good qualitynew food technologysolutionswhole grainwhole value chain

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Area of Science:

  • Food Science
  • Nutrition Science
  • Agricultural Science

Background:

  • Growing global emphasis on whole grain health benefits.
  • Low whole grain consumption in China due to food development challenges.
  • Need for improved whole grain food products.

Purpose of the Study:

  • To identify solutions for enhancing whole grain food development.
  • To explore the application of new food technologies.
  • To improve taste, texture, safety, and bioactive compound retention in whole grain foods.

Main Methods:

  • Review of existing literature on whole grain food development.
  • Analysis of technical obstacles across the whole value chain.
  • Investigation of novel food processing and preservation technologies.

Main Results:

  • Identification of key technical barriers in whole grain food production.
  • Potential of new technologies to improve sensory attributes (taste, texture).
  • Strategies for enhancing the safety and shelf-life of whole grain products.
  • Methods for preserving bioactive compounds during processing.

Conclusions:

  • Technological innovation is crucial for increasing whole grain intake.
  • Addressing the entire value chain is necessary for successful product development.
  • Improved whole grain foods can contribute to public health goals.