Author(s)

Wenping Zhao ¹, Yanyang Yu ¹, Jingcheng Huang ¹, Zhonghe Liu ¹, Bo Sun ¹

Affiliation(s)

¹ Shandong University of Technology, No. 266 Xincun West Road, Zhangdian District, Zibo City, 255000, Shandong Province, China

Corresponding Author

Wenping Zhao

ABSTRACT

Infant cereal flour is an important supplementary food for infants and young children. It plays an important role in the complementary feeding period and it can also enable infants and young children to better absorb various nutrients. There is growing evidence that eating whole grains is good for human health. People often associate a whole grain diet with health and nature. The liberalization of my country's childbirth policy has led to a faster development of domestic infant food, and in the concept of childcare, my country has also undergone great changes. The aim of this study was to review existing research about the formula optimization and processing of nutritional cereal flours for infants and young children. Tt is a special focus on whole grain infant cereal flour.

KEYWORDS

Infant cereals flour, Whole grains, Formula optimization, Key processing technology

CITE THIS PAPER

Wenping Zhao, Yanyang Yu, Jingcheng Huang, Zhonghe Liu, Bo Sun, Research on Key Technology of Formula Optimization and Processing of Nutritional Cereal Flours for Infants. Advances in Food Science and Human Nutrition (2022) Vol. 4: 18-21. DOI: http://dx.doi.org/10.23977/afshn.2022.040103.

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