摘要
小麦粉的基础营养源于小麦又不同于小麦,淀粉及蛋白因去掉了麸皮比小麦大,也因麸皮带走了食用纤维素、维生素和矿物质而造成营养损失,改善小麦粉的基础营养是急待解决的课题。
The basic nutrition of wheat flour from wheat is different from the wheat.The proportion of starch and protein is larger than the wheat.Because wheat bran has also been excluded,cellulose,vitamins and minerals is away,to improve the basis nutrition of wheat flour is pressing issue.
出处
《粮食加工》
2010年第2期23-26,29,共5页
Grain Processing
关键词
小麦粉
基础营养
品质改善
wheat flour
basic nutrition
quality improvement
