Influence of cereal grain non-starch polysaccharides such as beta-glucan and arabinoxylan in their native and hydrolysed forms on starch amylolysis

人类是在吃全谷物食物的环境中进化的。我们的身体被设计用来消耗和消化含有各种非淀粉多糖（即膳食纤维的成分）、植酸盐、酚类物质等的淀粉类谷物，这些谷物对健康有益。然而，在现代，高度精制的谷物原料，如白小麦粉、精米、薏米等，在食品加工中大量使用。这些精制成分在NSPs、酚类、植酸盐等方面的含量非常低，用于加工谷物食品，以改善面粉的功能，促进大批量加工，以及改善食品的感官特性（例如：更软、更白的烘焙食品或质地更细的糕点）。最近，随着社会越来越关注精制饮食如何对健康产生负面影响，现在要求回归到更有营养的全谷物食品。

Humans evolved in the context of eating whole grain foods. Our body is designed to consume and digest starchy cereal grains that contain a variety of Non Starch Polysaccharides (NSPs) (i.e. components of dietary fibre), phytates, phenolics, etc. that confer health benefits. However, in modern times, highly refined cereal ingredients such as white wheat flour, polished rice, pearled barley, etc. are used substantially in food processing as ingredients. These refined ingredients are highly depleted in NSPs, phenolics, phytates, etc and are used in processed grain foods to improve flour functionality and facilitate high volume processing, as well as to improve the food's sensory characteristics (eg: softer, whiter baked goods or finer textured pastries). More recently, as society has become more concerned about how a refined diet can affect health negatively, it now demands a return to more nutritious and whole grain foods.