Abstract：
Staple foods serve as vital nutrient sources for the human body, and chewiness is an essential aspect of food texture. Age, specific preferences, and diminished eating functions have broadened the chewiness requirements for staple foods. Therefore, comprehending the formation mechanism of chewiness in staple foods and exploring approaches to modulate it becomes imperative. This article reviewed the formation mechanisms and quality control methods for chewiness in several of the most common staple foods (rice, noodles, potatoes and bread). It initially summarized the chewiness formation mechanisms under three distinct thermal processing methods: water medium, oil medium, and air medium processing. Subsequently, proposed some effective approaches for regulating chewiness based on mechanistic changes. Optimizing raw material composition, controlling processing conditions, and adopting innovative processing techniques can be utilized. Nonetheless, the precise adjustment of staple foods\' chewiness remains a challenge due to their diversity and technical study limitations. Hence, further in-depth exploration of chewiness across different staple foods is warranted.
摘要：
主食是人体重要的营养来源，咀嚼性是食物质地的重要方面。年龄,特定偏好，饮食功能的减弱扩大了主食的咀嚼性要求。因此,了解主食咀嚼性的形成机理并探索调节方法势在必行。本文综述了几种最常见的主食(大米,面条,土豆和面包）。它最初总结了三种不同的热处理方法下的咀嚼性形成机理：水介质，油介质,和空气介质处理。随后，提出了一些基于机理变化的控制咀嚼性的有效方法。优化原材料组成，控制加工条件，采用创新的加工技术可以利用。尽管如此，由于主食的多样性和技术研究的局限性，精确调整咀嚼性仍然是一个挑战。因此，有必要进一步深入探索不同主食的咀嚼性。
