Abstract:Whole grain is one of the most important sources of functional components such as dietary fiber and phenolic substances. Their Effective intake can reduce the risk of chronic diseases such as diabetes, hyperlipidemia, and hypertension in modern population. Whole grains have complex submacroscopic and multi-layer structures. Specially, the content of insoluble dietary fiber is high in the bran layer, and the phenols are covalently connected to the pectin and semi-fiber wall in bound state, resulting in the poor solubility and bad edible taste of whole grains as well as the great loss of functional and nutritional components during heating processes. This paper summarizes the contents and distributions, existing forms and potential health benefits of dietary fibers and phenolic substances in whole grains, as well as the effects of biological and physical green process technologies such as germination, fermentation, extrusion, 3D print and ultra-fine grinding on the macro/micro structure, sensory quality, dietary fibers, and phenolic substances of whole grain products.
