在白面粉和面包中增加食纤维的挑战
Peter R Shewry1, Anneke Prins1, Ondrej Kosik1
1Rothamsted Research, Harpenden, Hertfordshire AL5 2JQ, U.K.
Journal of agricultural and food chemistry
|June 4, 2024
概括
用食纤维增强白面包可以为健康带来好处. 挑战包括量化纤维成分及其对小麦育种和面粉加工的影响.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 人类营养人类营养
背景情况:
- 饮食纤维摄入量对于消费者健康至关重要.
- 白面包是广泛消费的主食,使其成为增加纤维含量的理想媒介.
- 目前的白面粉和面包含有明显较少的纤维 (约. 4%) 与全谷物品种 (10-15%) 相比.
研究的目的:
- 讨论开发适用于白面粉的高纤维含量小麦品种的挑战和障碍.
- 确定改善主食中纤维含量的研究需求.
- 探索对人类健康的影响.
主要方法:
- 文献审查和讨论在小麦育种和食品加工现有的挑战.
- 对定义和量化纤维组件的要求进行分析.
- 考虑影响纤维含量的遗传和环境因素.
主要成果:
- 高纤维白面粉的开发在定义和量化纤维类型方面遇到了障碍.
- 了解遗传和环境因素对纤维含量的影响至关重要.
- 植物育种和工业中纤维分析的快速,高通量测试的需要.
结论:
- 克服高纤维小麦发展的挑战需要分析方法和育种策略的进步.
- 了解纤维对面粉加工质量的影响对于成功实施至关重要.
- 高纤维白面包的成功开发可以显著改善公共卫生结果.
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