| 全黑小麦麦片的开发研究 |
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| 引用本文： | 吕少伟,王晓波,冯建岳. 全黑小麦麦片的开发研究[J]. 中国食物与营养, 2013, 19(2): 38-40 |
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| 作者姓名： | 吕少伟 王晓波 冯建岳 |
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| 作者单位： | 宝鸡职业技术学院,陕西宝鸡,721013 |
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| 基金项目： | 宝鸡职业技术学院科研项目 |
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| 摘 要： | 介绍全黑小麦麦片的营养价值，论述了全黑小麦麦片的加工工艺和关键工序的作用，为黑小麦的规模化生产提供一条途径。重点突破麦皮的膨化和溶解性，采用单因素分析和正交试验确定最优配方。
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| 关 键 词： | 全黑小麦 营养价值 溶解性 膨化度 正交试验 |
Research and Development of Black Wheat Cereal |
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| LV Shao-wei , WANG Xiao-bo , FENG Jian-yue. Research and Development of Black Wheat Cereal[J]. Food and Nutrition in China, 2013, 19(2): 38-40 |
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| Authors: | LV Shao-wei WANG Xiao-bo FENG Jian-yue |
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| Affiliation: | ( Baoji Vocational Technology College, Baoji 721013, China) |
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| Abstract: | This paper introduced the nutritional value, processing technic, and the role of key procedure of black wheat cereal to pave the way for the large-scale production of black wheat. The study made a breakthrough on the bulking capacity and solubility of wheat husk to develop a optimal formulation, and got some factors affecting the bulking ability by using single-factor analysis method and orthogonal experi- ment. |
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| Keywords: | black wheat cereal nutritional value bulking capacity solubility orthogonal experiment |
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