In this review, the effects of starch, protein, oil, polyphenols and other components in whole grains on the processing characteristics of dough and the quality of flour products were introduced, and problems and improvement measures of whole grain flour products were analyzed, in order to provide references for the research of whole grain flour products.

Publication Date


First Page


Last Page





[1] 麦青. 全谷物消费现状与产业发展[J]. 农经, 2021(6): 75-79. MAI Q. Current situation and industry development of whole grain consumption[J]. Agriculture Economics, 2021(6): 75-79.
[2] 谭斌. 我国全谷物定义、标签标识及标准体系构建的思考[J]. 食品工业科技, 2013, 34(4): 45-48. TAN B. Thoughts on the definition, labeling and standard system construction of whole grains in China[J]. Science and Technology of Food Industry, 2013, 34(4): 45-48.
[3] 谭斌, 谭洪卓, 刘明, 等. 粮食(全谷物)的营养与健康[J]. 中国粮油学报, 2010, 25(4): 100-107. TAN B, TAN H Z, LIU M, et al. The gain, the wholegrain: nutrition and health benefits[J]. Journal of the Chinese Cereals and Oils Association, 2010, 25(4): 100-107.
[4] FU J, ZHANG Y, HU Y, et al. Concise review: Coarse cereals exert multiple beneficial effects on human health[J]. Food Chemistry, 2020, 325: 126761.
[5] 颜翼璇, 李言, 钱海峰, 等. 全谷物食品适口性改良方法研究进展[J]. 中国粮油学报, 2023, 38(2): 179-186. YAN Y X, LI Y, QIAN H F, et al. Research on palatability of whole grain foods and improvement methods[J]. Journal of the Chinese Cereals and Oils Association, 2023, 38(2): 179-186.
[6] 王薇. 面制品产业多元创新融合发展[N]. 中国食品报, 2021-12-01(4). WANG W. Diversified innovation and integrated development of flour products industry[N]. China Food Newspaper, 2021-12-01(4).
[7] WANG X, LAO X, BAO Y, et al. Effect of whole quinoa flour substitution on the texture and in vitro starch digestibility of wheat bread[J]. Food Hydrocolloids, 2021, 119: 106840.
[8] JEONG S, KIM M, YOON M R, et al. Preparation and characterization of gluten-free sheeted doughs and noodles with zein and rice flour containing different amylose contents[J]. Journal of Cereal Science, 2017, 75: 138-142.
[9] LI Y, LIU H, WANG Y, et al. Comparison of structural features of reconstituted doughs affected by starches from different cereals and other botanical sources[J]. Journal of Cereal Science, 2020, 93: 102937.
[10] MD-YUNOS N S H, OMAR F N, HAFID H S, et al. Experimental and numerical study of wheat and rice doughs[J]. Journal of Food Engineering, 2021, 311: 110712.
[11] TORBICA A, RADOSAVLJEVIC M, BELOVIC M, et al. Overview of nature, frequency and technological role of dietaryfibre from cereals and pseudocereals from grain to bread[J]. Carbohydrate Polymers, 2022, 290: 119470.
[12] ORTIZ DE ERIVE M, HE F, WANG T, et al. Development of β-glucan enriched wheat bread using soluble oat fiber[J]. Journal of Cereal Science, 2020, 95: 103051.
[13] YING R, ZHOU T, XIE H, et al. Synergistic effect of arabinoxylan and (1,3)(1,4)-β-glucan reduces the starch hydrolysis rate in wheat flour[J]. Food Hydrocolloids, 2023, 141: 108668.
[14] 王崇崇. 膳食纤维和阿魏酸对馒头品质及淀粉消化性的影响机理研究[D]. 无锡: 江南大学, 2022: 22-50. WANG C C. Effect mechanism of dietary fiber and ferulic acid on steamed bread quality and starch digestion[D]. Wuxi: Jiangnan University, 2022: 22-50.
[15] BOJARCZUK A, SKAPSKA S, MOUSAVI KHANEGHAH A, et al. Health benefits of resistant starch: A review of the literature[J]. Journal of Functional Foods, 2022, 93: 105094.
[16] 张艳杰, 王金慧, 刘胜男, 等. 燕麦抗冻蛋白对冻藏期间速冻饺子皮品质的影响[J]. 农业工程学报, 2022, 38(2): 316-322. ZHANG Y J, WANG J H, LIU S N, et al. Effects of oat antifreeze protein on quick-frozen dumpling wrapper during freezing and storage[J]. Transactions of the Chinese Society of Agricultural Engineering, 2022, 38(2): 316-322.
[17] GUPTA A, SHARMA S, REDDY SURASANI V K. Quinoa protein isolate supplemented pasta: Nutritional, physical, textural and morphological characterization[J].LWT-Food Science and Technology, 2021, 135: 110045.
[18] ZHU F. Buckwheat proteins and peptides: Biological functions and food applications[J]. Trends in Food Science & Technology, 2021, 110: 155-167.
[19] ZHAO F, LI Y, LI C, et al. Insight into the regulations of rice protein on the gluten-free bread matrix properties[J]. Food Hydrocolloids, 2022, 131: 107796.
[20] HONDA Y, INOUE N, KURITA M, et al. Alpha-glutelin degradation and its hydrolysate by protease enhance the specific volume of gluten-free rice starch bread[J]. Journal of Cereal Science, 2021, 102: 103338.
[21] 林丽. 大米蛋白水解物对小麦淀粉理化性质及体外消化性影响的研究[D]. 合肥: 安徽农业大学, 2022: 38-44. LIN L. Effects of rice protein hydrolysates on physicochemical properties and in vitro digestibility of wheat starch[D]. Hefei: Anhui Agricultural University, 2022: 38-44.
[22] GONG X, AN Q, LE L, et al. Prospects of cereal protein-derived bioactive peptides: Sources, bioactivities diversity, and production[J]. Critical Reviews in Food Science and Nutrition, 2022, 62(11):2 855-2 871.
[23] ZHOU H, SAFDAR B, LI H, et al. Identification of a novel α-amylase inhibitory activity peptide from quinoa protein hydrolysate[J]. Food Chemistry, 2023, 403: 134434.
[24] 胡小中, 李辉尚. 浅论我国谷物油脂资源的开发与利用[J]. 中国食物与营养, 2011, 17(1): 24-27. HU X Z, LI S H. Development and utilization of cereals oil in China[J]. Food and Nutrition in China, 2011, 17(1): 24-27.
[25] ZHANG T, GUAN E, YANG Y, et al. Fatty acid profiles of vegetable oils from four different plant sources and their effects on dough rheology and Chinese steamed bread quality[J]. International Journal of Food Science & Technology, 2021, 56(5):2 407-2 414.
[26] 申倩. 小麦原淀粉—脂类复合物对面条品质的影响研究[D]. 郑州: 河南工业大学, 2018: 27-53. SHEN Q. The effect of the complexes of wheat raw starch and lipids on noodle quality[D]. Zhengzhou: Henan University of Technology, 2018: 27-53.
[27] CHOTIMARKORN C, SILALAI N. Addition of rice bran oil to soybean oil during frying increases the oxidative stability of the fried dough from rice flour during storage[J]. Food Research International, 2008, 41(3): 308-317.
[28] ZHAO M, LAN Y, CUI L, et al. Formation, characterization, and potential food application of rice bran waxoleogels: Expeller-pressed corn germ oil versus refined corn oil[J]. Food Chemistry, 2020, 309: 125704.
[29] 王莹辉, 刘玉兰, 李时军. 米糠油在油条煎炸过程中的品质变化研究[J]. 中国油脂, 2013, 38(12): 28-32. WANG Y H, LIU Y L, LI S H, et al. Quality changes of rice bran oil during frying dough sticks[J]. China Oils and Fats, 2013, 38(12): 28-32.
[30] 赵广河, 张瑞芬, 苏东晓, 等. 全谷物酚类物质及其抗氧化活性研究进展[J]. 中国食品学报, 2017, 17(8): 183-196. ZHAO G H, ZHANG R F, SUD X, et al. Research progress of whole grain phenols and their antioxidant activities[J]. Journal of Chinese Institute of Food Science and Technology, 2017, 17(8): 183-196.
[31] 托合提萨伊普·图尔荪托合提. 青稞生鲜面品质劣变及多酚类化合物生物活性作用机制研究[D]. 北京: 北京工商大学, 2021: 60-87. TUOHETISAYIPU TESTHT. Study on the quality changes of qingke barley fresh noodles and bioactive mechanism of qingke barley polyphenols[D]. Beijing: Beijing Technology and Business University, 2021: 60-87.
[32] XU J, WANG W, LI Y. Dough properties, bread quality, and associated interactions with added phenolic compounds: A review[J]. Journal of Functional Foods, 2019, 52: 629-639.
[33] XUE F, XIE Y, LI C, et al. Prevention of frozen-dough from deterioration with incorporation of glutenin-polyphenols conjugates prepared by ultrasound[J].LWT-Food Science and Technology, 2021, 151: 112141.
[34] XU J, LI Y, ZHAO Y, et al. Influence of antioxidant dietary fiber on dough properties and bread qualities: A review[J]. Journal of Functional Foods, 2021, 80: 104434.
[35] 肖攀飞, 谢华, 陶笑寒, 等. 穇子粉粒径对小麦面包品质、抗氧化能力、体外消化特性的影响[J]. 食品与机械, 2022, 38(5): 12-18. XIAO P F, XIE H, TAO X H, et al. Effects of different particle sizes of finger millet on the quality, antioxidant ability and in vitro digestibility of wheat bread[J]. Food & Machinery, 2022, 38(5): 12-18.
[36] GUO X N, WU S H, ZHU K X. Effect of superheated steam treatment on quality characteristics of whole wheat flour and storage stability of semi-dried whole wheat noodle[J]. Food Chemistry, 2020, 322: 126738.
[37] 张名位. 全谷物酚类物质及其抗氧化活性研究进展[J]. 粮食加工, 2016, 41(1): 28-36. ZHANG M W. Research progress of whole grain phenols and their antioxidant activities[J]. Grain Processing, 2016, 41(1): 28-36.
[38] GE W, XU Y, NIU M, et al. The differentiation between condensed andhydrolyzable tannins with different molecular weights in affecting the rheological property of wheat flour-based dough[J]. Journal of Cereal Science, 2023, 111: 103666.
[39] NAQASH F, GANI A, GANI A, et al. Gluten-free baking: Combating the challenges: A review[J]. Trends in Food Science & Technology, 2017, 66: 98-107.
[40] NEMNI A, STERN R, TOME P, et al. Allergies émergentes aux graines responsables d’anaphylaxie[J]. Revue Franaise d’Allergologie, 2021, 61(5): 342.
[41] MA Q, ZHAO Y, WANG H L, et al. Comparative study on the effects of buckwheat by roasting: Antioxidant properties, nutrients, pasting, and thermal properties[J]. Journal of Cereal Science, 2020, 95: 103041.
[42] 张梦祺. 不同小麦籽粒挥发物的差异特征及与品质性状的关系[D]. 合肥: 安徽农业大学, 2021: 41-42. ZHANG M Q. Differential characteristics of grain volatiles in different wheat and their relationship with quality characters[D]. Hefei: Anhui Agricultural University, 2021: 41-42.
[43] YE G, WU Y, WANG L, et al. Comparison of six modification methods on the chemical composition, functional properties and antioxidant capacity of wheat bran[J]. LWT-Food Science and Technology, 2021, 149: 111996.
[44] 张晶, 张美莉. 超高压处理对谷物淀粉影响的研究进展[J]. 中国粮油学报, 2020, 35(7): 172-179. ZHANG J, ZHANG M L. Research progress on the effect of high hydrostatic pressure treatment on cereal starch[J]. Journal of the Chinese Cereals and Oils Association, 2020, 35(7): 172-179.
[45] 夏洁人, 徐学明, 臧继鑫. 小麦麸皮酶解产物对面包品质的影响[J]. 食品与机械, 2012, 28(6): 36-42. XIA J R, XU X M, ZANG J X. Qualites of bread affected by the hyrolysates of wheat bran[J]. Food & Machinery, 2012, 28(6): 36-42.
[46] NAUMENKO N, POTOROKO I, KALININA I. Stimulation of antioxidant activity and γ-aminobutyric acid synthesis in germinated wheat grain Triticum aestivum L. by ultrasound: Increasing the nutritional value of the product[J]. Ultrasonics Sonochemistry, 2022, 86: 106000.
[47] SHEIKHOLESLAMI Z, MAHFOUZI M, KARIMI M, et al. Modification of dough characteristics and baking quality based on whole wheat flour by enzymes and emulsifiers supplementation[J].LWT-Food Science and Technology, 2021, 139: 110794.
[48] 王家宝, 何松, 苏子良, 等. γ-聚谷氨酸对全麦冷冻面团烘焙特性的影响[J]. 食品与机械, 2021, 37(2): 9-13, 41. WANG J B, HE S, SU Z L, et al. Effects of γ-polyglutamic acid on baking properties of whole wheat frozen dough[J]. Food & Machinery, 2021, 37(2): 9-13, 41.
[49] DRABINSKA N, ZIELINSKI H, KRUPA-KOZAK U. Technological benefits of inulin-typefructans application in gluten-free products: A review[J]. Trends in Food Science & Technology, 2016, 56: 149-157.
[50] 郭颖希, 王满生, 成军虎, 等. 非热加工技术消减食物过敏原研究进展[J]. 食品与机械, 2019, 35(5): 219-223, 230. GUO Y X, WANG M S, CHENG J H, et al.A review on elimination of food allergens by non-thermal processing technologies[J]. Food & Machinery, 2019, 35(5): 219-223, 230.
[51] SUNG D E, LEE J, HAN Y, et al. Effects of enzymatic hydrolysis of buckwheat protein on antigenicity and allergenicity[J]. Nutrition Research and Practice, 2014, 8(3): 278.



To view the content in your browser, please download Adobe Reader or, alternately,
you may Download the file to your hard drive.

NOTE: The latest versions of Adobe Reader do not support viewing PDF files within Firefox on Mac OS and if you are using a modern (Intel) Mac, there is no official plugin for viewing PDF files within the browser window.