Research progress on the effect of whole grain components on flour product qualities and processing characteristics

Abstract

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.

Keywords

• whole grains
• flour products
• qualities
• processing characteristics
• nutritional ingredients