Discussion on the Classification of Chinese Flour Products
Taxonomy aims to elucidate the historical origin and interrelationship among species (plant-based products), so that the established taxonomy system reflects the kinship and evolutionary history of species (plant products). The significance of food taxonomy is to reveal the origin and evolution of f...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Academy of National Food and Strategic Reserves Administration
2025-01-01
|
| Series: | Liang you shipin ke-ji |
| Subjects: | |
| Online Access: | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250107 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832590483803602944 |
|---|---|
| author | WEI Yi-min |
| author_facet | WEI Yi-min |
| author_sort | WEI Yi-min |
| collection | DOAJ |
| description | Taxonomy aims to elucidate the historical origin and interrelationship among species (plant-based products), so that the established taxonomy system reflects the kinship and evolutionary history of species (plant products). The significance of food taxonomy is to reveal the origin and evolution of food, as well as the relationship between food diversity and culture, and involves industrial management issues, such as food storage and logistics, trade and consumption. This study based on the concepts, principles and methods of plant taxonomy and chemical taxonomy, and it analyzes historical documents, origins and evolution, internal relationships, and management needs; According to the four principles of flour production (pasta) raw materials, production processes, product forms and properties, consumption methods and habits, clarify the interrelationship between them. Chinese flour products are divided into cakes or pie, noodles, steamed breads, starch-based products and fried flour products, etc. The common names were clarified, the classification tree of flour products was preliminarily established, and the problems encountered in the classification process were discussed. In a sense, the classification of flour products is a preliminary exploration or generalization of the relationships between foods, the evolution of diets, and the connections between food supply and human evolution. It can also provide a basis or reference for food industry and food market management. |
| format | Article |
| id | doaj-art-a2a20354906940f0bcb9265bdb4d425d |
| institution | Kabale University |
| issn | 1007-7561 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Academy of National Food and Strategic Reserves Administration |
| record_format | Article |
| series | Liang you shipin ke-ji |
| spelling | doaj-art-a2a20354906940f0bcb9265bdb4d425d2025-01-23T15:05:48ZengAcademy of National Food and Strategic Reserves AdministrationLiang you shipin ke-ji1007-75612025-01-01331717910.16210/j.cnki.1007-7561.2025.01.006Discussion on the Classification of Chinese Flour ProductsWEI Yi-min0Institute of Food Science and Technology CAAS, Comprehensive Key Laboratory of Agricultural Product Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, ChinaTaxonomy aims to elucidate the historical origin and interrelationship among species (plant-based products), so that the established taxonomy system reflects the kinship and evolutionary history of species (plant products). The significance of food taxonomy is to reveal the origin and evolution of food, as well as the relationship between food diversity and culture, and involves industrial management issues, such as food storage and logistics, trade and consumption. This study based on the concepts, principles and methods of plant taxonomy and chemical taxonomy, and it analyzes historical documents, origins and evolution, internal relationships, and management needs; According to the four principles of flour production (pasta) raw materials, production processes, product forms and properties, consumption methods and habits, clarify the interrelationship between them. Chinese flour products are divided into cakes or pie, noodles, steamed breads, starch-based products and fried flour products, etc. The common names were clarified, the classification tree of flour products was preliminarily established, and the problems encountered in the classification process were discussed. In a sense, the classification of flour products is a preliminary exploration or generalization of the relationships between foods, the evolution of diets, and the connections between food supply and human evolution. It can also provide a basis or reference for food industry and food market management.http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250107chinese flour producttaxonomyfood raw materialproduction processesfood propertyconsumption method |
| spellingShingle | WEI Yi-min Discussion on the Classification of Chinese Flour Products Liang you shipin ke-ji chinese flour product taxonomy food raw material production processes food property consumption method |
| title | Discussion on the Classification of Chinese Flour Products |
| title_full | Discussion on the Classification of Chinese Flour Products |
| title_fullStr | Discussion on the Classification of Chinese Flour Products |
| title_full_unstemmed | Discussion on the Classification of Chinese Flour Products |
| title_short | Discussion on the Classification of Chinese Flour Products |
| title_sort | discussion on the classification of chinese flour products |
| topic | chinese flour product taxonomy food raw material production processes food property consumption method |
| url | http://lyspkj.ijournal.cn/lyspkj/article/abstract/20250107 |
| work_keys_str_mv | AT weiyimin discussionontheclassificationofchineseflourproducts |