Formation Mechanism of Resistant Starch and Nutrition Strengthening Strategy During Whole Wheat Bread Baking
With the improvement of the public's awareness of healthy eating and the increasing demand for chronic disease prevention,whole wheat bread rich in dietary fiber,trace elements and bioactive components has attracted increasing attention.Among them,resistant starch,as a carbohydrate with unique physiological functions,its formation mechanism during baking and its influence on the nutritional value and functional characteristics of whole wheat bread have become an important research topic in the field of food science.Resistant starch not only changes the digestibility of whole wheat bread,but also has many health benefits,such as improving intestinal microecology,regulating blood sugar response and enhancing satiety.This paper focuses on the formation mechanism of resistant starch in the whole wheat bread baking process,and accordingly puts forward targeted nutrition strengthening strategies to enhance its value as a healthy food,and provide valuable reference for the production and research and development of whole wheat bread to meet consumers'demands for food with balanced nutrition and strong functionality.
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