摘要
研究了黑胚小麦的致病微生物、发芽率和营养价值,分析了安全加工黑胚小麦的方法.结果表明:黑胚小麦的致病微生物为交链孢霉和蠕孢霉,黑胚小麦的胚部已经死亡,发芽率为0,黑胚小麦的蛋白质含量比健康小麦下降0.2%~1.0%,淀粉含量比健康小麦下降1.0%~2.2%.黑胚小麦不能用来加工面粉,但可以安全地用作发酵制品原料.
The pathogenic microorganism, germinating rate and nutritional value of black embryo wheat have been studied ; and safe processing methods of that have been analyzed too. The results showed : the pathogenic microorganisms of black embryo wheat were Helminthosporium and Alternaria, the germinating rate of that was zero, and the protein content of that was less 0.2% - 1.0% and the starch content of that was less 1.0% - 2.2% than healthy wheat respectively. The black embryo wheat could not be used to process flour, and could be used as brewing material of fermentation product.
出处
《河南工业大学学报(自然科学版)》
CAS
北大核心
2008年第3期39-42,共4页
Journal of Henan University of Technology:Natural Science Edition
关键词
黑胚小麦
致病微生物
营养价值
利用方法
black embryo wheat
pathogenic microorganism
nutritional value
utilizing method