摘要
粉碎法制取大麦粉的工艺简单 ,且有利于物料的破碎 ,淀粉破损率较小 ,产品具有较高吸水率、较高粘度及较低的营养成分损失率 ,能满足食品的制作要求 ,可以提高食品的营养保健价值 .研磨法制取的大麦粉加工精度高 ,但营养成分损失较大 .大麦粉和小麦粉相比 ,具有白度高。
The technology of barley crushing in barley milling is a simple one and better for breaking.The content of the damaged starch in the flour is lower.The flour has high water absorption,viscosity,low nutrition lost.It is suitable for food making,so the nutritive value of food can be improved.Barley milling technology can provide more fine barley flour but more nutrition lost.Compared with wheat flour,barley flour has more white color and high water absorption ratio.
关键词
大麦粉
粉碎法
制粉技术
研磨法
破损淀粉
膳食纤维
barley flour
crushing technology
milling technology
damaged starch
dietary fiber
