小麦与燕麦对健康的益处

IF 2.2 4区 农林科学 Q3 CHEMISTRY, APPLIED
Xin Qi, Richard Tester
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引用次数: 0

摘要

小麦被广泛用作烘焙食品的主要成分。出于一系列商业原因,燕麦被用作替代品,包括 "无麸质"。通常,燕麦用于治疗麸质相关疾病(GRDs)/麸质不耐受症的合理性会因为食用燕麦而非小麦的相对营养益处而被忽视。本综述探讨了食用燕麦与食用小麦产品的膳食益处,以澄清两者的相对优点。小麦和燕麦都是人类膳食的重要组成部分,燕麦不能直接替代小麦制品。小麦在创造理想的食物结构方面具有至高无上的地位,但对患有遗传性粒细胞减少症的人来说可能会有问题。燕麦可以用来提供替代品。本综述对小麦和燕麦在食品中的应用以及相关的营养影响提供了新的见解。这篇综述对小麦和燕麦在食品中的应用以及相关的营养影响提供了新颖的见解,预计将对食品行业的从业人员、保健专业人员以及希望了解燕麦作为小麦替代品在避免麸质方面作用的个人有所裨益。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
The health benefits of wheat versus oats

Background and Objectives

Wheat is used extensively as the key ingredient for baked goods. Oats are used as an alternative for a range of commercial reasons, including “gluten-free.” Often the rationale driving the utilization of oats for gluten-related disorders (GRDs)/gluten intolerance, gets lost due to assertions regarding the relative nutritional benefits of eating oats rather than wheat. This review looks at the dietary benefits of eating oats versus wheat-based products to clarify the relative merits of each.

Findings

Wheat and oats are important components of the human diet. Wheat-based products cannot be replicated directly by oats. However, oats are a useful alternative where GRDs are present.

Conclusions

Wheat is supreme in creating desirable food structures although it can be problematic for individuals with GRDs. Oats can be utilized to provide alternatives. However, in products like bread, other ingredients are needed to replicate the role of gluten.

Significance and Novelty

This review provides a novel insight into the applications of wheat and oats in foods and the associated nutritional impact. The anticipated benefit is for people working in the food sector, health-based professionals, and individuals who wish to understand the role of oats as an alternative to wheat to avoid gluten.

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来源期刊
Cereal Chemistry
Cereal Chemistry 工程技术-食品科技
CiteScore
5.10
自引率
8.30%
发文量
110
审稿时长
3 months
期刊介绍: Cereal Chemistry publishes high-quality papers reporting novel research and significant conceptual advances in genetics, biotechnology, composition, processing, and utili­zation of cereal grains (barley, maize, millet, oats, rice, rye, sorghum, triticale, and wheat), pulses (beans, lentils, peas, etc.), oil­seeds, and specialty crops (amaranth, flax, quinoa, etc.). Papers advancing grain science in relation to health, nutrition, pet and animal food, and safety, along with new methodologies, instrumentation, and analysis relating to these areas are welcome, as are research notes and topical review papers. The journal generally does not accept papers that focus on nongrain ingredients, technology of a commercial or proprietary nature, or that confirm previous research without extending knowledge. Papers that describe product development should include discussion of underlying theoretical principles.
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