Classification, Processing Procedures, and Market Demand of Chinese Biscuits and the Breeding of Special Wheat for Biscuit Making
Classification, Processing Procedures, and Market Demand of Chinese Biscuits and the Breeding of Special Wheat for Biscuit Making
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DOI：
10.1155/2022/6679776
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发表时间：
2022-07
影响因子：
3.3
通讯作者：
Xin Hu;Lejia Hu;Jing Zheng;J. Rong
中科院分区：
文献类型：
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作者：
Xin Hu;Lejia Hu;Jing Zheng;J. Rong
随着生活水平的提高，消费者对小麦食品的需求逐渐多元化。饼干作为一种方便食品，因其加工成本低、携带方便、食用方便、保质期长、品种多样、口味丰富等特点，成为消费者的休闲零食，吸引了越来越多的人。面粉是由面粉、脂肪/油、糖和水四种主要成分组成的，而几种次要成分也是人类高分子碳水化合物、植物蛋白、维生素和矿物质的重要来源。本文系统地总结了饼干的相关研究，包括我国饼干的主要类型、市场需求、近十年来小麦种植、生产和进口的统计数据，以及饼干用软质小麦的育种研究。饼干行业面粉消费量一直维持在400万吨以上，占食品行业面粉消费量的30%以上。2010-2020年，我国小麦种植面积稳定在2280万公顷左右，小麦单产提高18.0%（2086万t）。从2010年到2020年，中国糕点年进口总额增长了5倍，糕点进出口差额差距扩大了7倍多，这表明全国糕点市场需求旺盛。本研究也为今后我国饼干专用软质小麦的选育提供了方向。
With the improvement of living standards, consumers’ demand for wheat food is gradually diversified. Biscuit, as a kind of convenience food, becomes a consumer’s leisure snack due to its characteristics such as low processing cost, easy-to-carry and convenient-to-eat traits, long shelf life, diverse varieties, and rich tastes, which have attracted more and more people. Biscuits are composed of four main ingredients, which are flour, fat/oil, sugar, and water, whereas several secondary ingredients also are important sources of high molecular carbohydrates, plant proteins, vitamins, and minerals for human beings. In this study, we systematically summarized the related research of biscuits, including the main types of China’s biscuits, the market demands, and statistics of wheat planting, production, and import in recent ten years, as well as the research of soft wheat breeding for biscuit. The flour consumption of biscuit industry has been maintained at more than 4 million tons, accounting for more than 30% of the flour consumption in food industry. The planting area of wheat in China has stabilized around 22.8 million hectares in 2010–2020, while the yield of wheat has increased 18.0% (20.86 million t) due to the increase of yield per unit of wheat. China’s total annual pastry import bill increased 5 times and the gap between import and export bill of pastry has been increased more than 7 times from 2010 to 2020, suggesting the strong demand of the national pastry market. This research also provides a direction for the future breeding of special soft wheat for biscuits in China.