部分加工及烹饪方法对粮食类食物功效的影响浅析

摘要

Grains,as the staple food for the Chinese and the main ingredients of pastry,pasta and snacks,is an important part of cuisine that deserves intensive research. People have long been aware that different processing and cooking methods have their due effects on the efficacy of foods. This paper conducts an analysis and review of the effects of processing and cooking methods on grains through literary review before adopting western nutri-tion theories in this field,which will provide valuable reference for the study of pastry,pasta and snacks.%粮食类食物是中国人的主食，也是面点、小吃不可或缺的原料，正因为其在膳食结构、烹饪中占据如此重要的地位，更应对其的合理利用进行研究。古人很早就发现不同的加工及烹饪方法对于食物的性能会有所影响，文章通过查阅文献资料，就部分加工及烹饪方式对于食物功效的影响进行归纳、分析，并在此基础上，尝试借鉴西方营养学的观点进行对照、解析，为食物的合理应用提供参考。