是时候，重新认识小麦麸皮了（上）

技术始终在进步，现在也已经有把小麦麸皮保留下来的全麦粉产品，在口感和风味方面有了很大的改善，可以单独烹饪着吃，也可以与精制面粉掺着吃，都是很好的补充膳食纤维的方式。

参考资料：

[1]中国居民膳食营养素参考摄入量（2023版）.

[2]Reynolds A, et al. Carbohydrate quality and human health: a series of systematic reviews and meta-analyses. Lancet. 2019 Feb 2;393(10170):434-445.[3]Praveen, et al. Wheat bran as potential source of dietary fiber: Prospects and challenges. Journal of Food Composition and Analysis. Volume 116, March 2023, 105030.[4]美国农业部国家营养标准参考数据库.[5]Yanping Li, et al. Time Trends of Dietary and Lifestyle Factors and Their Potential Impact on Diabetes Burden in China. Diabetes Care 1 December 2017; 40 (12): 1685–1694.[6]Gill SK, et al. Dietary fibre in gastrointestinal health and disease. Nat Rev Gastroenterol Hepatol. 2021 Feb;18(2):101-116.

[7]张曼等.多种营养素强化饮料、膳食纤维饮料对健康影响的定性循证研究[J].中国食物与营养,2020,26(05):5-9.