Cereal grains are a major source of human food and their production has steadily been increased during the last several decades to meet the demand of our increasing world population. The modernized society and the expansion of the cereal food industry created a need for highly efficient processing technologies, especially flour production. Earlier scientific research efforts have led to the invention of the modern steel roller mill, and the refined flour of wheat has become a basic component in most of cereal-based foods such as breads and pastries because of the unique functionality of wheat protein. On the other hand, epidemiological studies have found that consumption of whole cereal grains was health beneficial. The health benefit of whole cereal grain is attributed to the combined effects of micronutrients, phytochemicals, and dietary fibre, which are mainly located in the outer bran layer and the germ. However, the removal of bran and germ from cereal grains during polishing and milling results in refined flour and food products with lower bioactive compounds and dietary fibre contents than those from whole grain. Also, the level of bioactive compounds in cereal food is influenced by other food preparation procedures such as baking, cooking, extrusion, and puffing. Therefore, food scientists and nutritionists are searching for strategies and processing technologies to enhance the content and bioavailability of nutrients, bioactive compounds, and dietary fibre of cereal foods. The objective of this article was to review the research advances on technologies for the enhancement of bioactive compounds and dietary fibre contents of cereal and cereal-based foods. Bioactivities or biological effects of enhanced cereal and cereal-based foods are presented. Challenges facing the application of the proposed technologies in the food industry are also discussed.

中文翻译：

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增强谷物成分和谷物食品的生物活性成分及潜在健康益处的技术：研究进展和应用挑战

谷物是人类食物的主要来源，在过去的几十年中，谷物的产量一直稳定增长，以满足我们不断增长的世界人口的需求。现代化的社会和谷物食品工业的发展引起了对高效加工技术尤其是面粉生产的需求。早期的科学研究成果导致了现代钢辊轧机的发明，而小麦精制面粉由于小麦蛋白质的独特功能性，已成为大多数谷物类食品（例如面包和糕点）中的基本成分。另一方面，流行病学研究发现食用全谷物谷物对健康有益。整个谷物的健康益处归因于微量营养素，植物化学物质和膳食纤维的综合作用，它们主要位于麸皮外层和胚芽中。但是，在抛光和研磨过程中从谷类谷物中去除麸皮和胚芽的结果是，精制面粉和食品中的生物活性化合物和膳食纤维含量低于全谷物。同样，谷物食品中生物活性化合物的含量也受其他食品制备程序的影响，例如烘烤，烹饪，挤压和膨化。因此，食品科学家和营养学家正在寻找策略和加工技术，以提高谷物食品中营养素，生物活性化合物和膳食纤维的含量和生物利用度。本文的目的是回顾有关增强谷物和谷类食品中生物活性化合物和膳食纤维含量的技术的研究进展。介绍了谷物和谷物类食品的生物活性或生物效应。还讨论了所提出的技术在食品工业中的应用所面临的挑战。