我国发芽粮食及食品应用研究最新进展

摘要

The research of sprouted grain with thechanges of nutritionalcompositions and some functioncomponents in brown rice,corn,soybean,black bean,mung bean,cowpea,black rice, barley,buckwheat,oats,wheat and adlay were reviewed. In the study,a review wasmade on food application of sprouted grain and it will provide a basis for the depth using of grain.%综述了我国糙米、玉米、大豆、黑豆、绿豆、豇豆、黑米、大麦、荞麦、燕麦、小麦及薏米等粮食发芽后营养成分与生物活性成分的变化，以及发芽粮食在食品中的应用，以期为粮食深加工提供一些理论参考。