科学家用整粒谷物加强煎饼营养,保持口味和质地完好无损。 Scientists enhance pancake nutrition with whole grains, keeping taste and texture intact.

华盛顿州立大学的研究人员设计了一种方法来提高煎饼的营养价值,在不影响口味或质地的情况下,将全谷物面粉,如小麦、quinoa和全麦等纳入其中。 Researchers at Washington State University have devised a way to boost the nutritional value of pancakes by incorporating whole-grain flours like buckwheat, quinoa, and whole-wheat without affecting taste or texture. 面粉需要预先煮熟才能混合好 Millet flour needed pre-cooking to blend well. 这项研究由食品加工专家Girish Ganjyal牵头,发表在《谷物化学》上,支持大学提高食品营养价值的倡议。 Led by food processing specialist Girish Ganjyal, the study, published in Cereal Chemistry, supports the university's initiative to increase food's nutrient value.