| 小麦的营养组分及加工过程中的变化 |
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| 引用本文： | 贾爱霞,王晓曦,王绍文,董秋晨,冯攀屹,刘亚楠.小麦的营养组分及加工过程中的变化[J].粮食与食品工业,2010,17(2):4-6,17. |
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| 作者姓名： | 贾爱霞 王晓曦 王绍文 董秋晨 冯攀屹 刘亚楠 |
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| 作者单位： | 河南工业大学,郑州,450052 |
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| 摘 要： | 综述了小麦营养组分分布及其加工过程中的变化,分析了出粉率与面粉营养及加工品质之间的关系,并对小麦加工过程中营养组分的平衡提出了展望。
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| 关 键 词： | 营养组分 小麦 加工 |
Nutrition composition of wheat and its change during wheat milling |
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| Jia Aixia,Wang Xiaoxi,Wang Shaowen,Dong Qiuchen,Feng Panyi,Liu YananHenan University of Technology.Nutrition composition of wheat and its change during wheat milling[J].Cereal and Food Industry,2010,17(2):4-6,17. |
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| Authors: | Jia Aixia Wang Xiaoxi Wang Shaowen Dong Qiuchen Feng Panyi Liu YananHenan University of Technology |
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| Affiliation: | Zhengzhou 450052 |
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| Abstract: | The distribution of the nutrition composition of wheat and its changes during the wheat processing are summarized.The relation between flour extraction rate and flour nutrition,the connection between flour extraction rate and processing quality are analyzed.An outlook of the balance of nutrition during the wheat processing is put forward. |
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| Keywords: | nutrition constituents wheat milling |
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