中文摘要：

菊粉作为一种新的膳食纤维,具有良好的水溶性和色泽、适宜的分子质量大小、与面粉相似的粉体特性和形成优异凝胶质构的能力。与普通膳食纤维相比,菊粉的生理功能和食品加工性能更加突出。本文介绍了菊粉在食品加工方面的物化特性,系统回顾普通膳食纤维在面制品中的应用情况和存在的主要问题,综述近年来国内外在菊粉应用于面团和面制品方面所取得的研究成果,探究菊粉对面团和面制品品质影响的可能机理,指出目前研究存在的一些问题,并对今后发展的方向进行展望。

英文摘要：

As a new dietary fiber, inulin has a suitable molecular weight and a good color. It exhibits good performance in water solubility, flour-likely powder properties and gelatinization. Compared with common dietary fibers, inul in has more prominent physiological functions and food processing performance. In this paper, the physicochemical properties of inulin in food processing are introduced, and the recent applications of common dietary fibers in flour products and existing problems are summarized. The recent developments of inulin in dough and flour products are reviewed. The probable mechanisms of inulin in improving the quality of dough and flour products are discussed. Some problems with current studies are reported and future trends are proposed.