面条产品研究动态

面条是亚洲国家最常见的传统面食,是我国的传统主食之一.利用杂粮丰富的营养和独特的风味开发面条类产品,满足消费者的不同要求,提高产品的竞争力始终是面条企业需要思考的问题.经过研究人员的多年努力,开发出了多种产品,积累了大量的研究成果.对粮食面条和杂粮面条的研究动态和进展进行综述,为今后的研究提出建议,供面条研究人员参考.

Research Trends of Noodle Products

Noodles are the most common traditional pasta in Asian countries and one of the traditional staple foods in China.Using the rich nutrition and unique flavor of grain and coarse cereals to develop noodle products to meet the different requirements of consumers and improve the competitiveness of products has always been a problem discussed by noodle entrepreneurs and developers.After years of efforts by researchers,a variety of products have been developed and a large number of research results have been accumulated.The research trends and progress of grain noodles and coarse cereal noodles were reviewed,and suggestions for future research directions were put forward for the reference of noodle researchers.