摘要
综述了全麦粉储藏稳定性差的主要影响因素和提高全麦粉储藏稳定性的方法,以期为全麦粉的加工生产和储藏提供理论指导.
The main influencing factors of the poor storage stability of whole wheat flour and the methods to improve the storage stability of whole wheat flour were reviewed in order to provide theoretical guidance for the processing,production and storage of whole wheat flour.
作者
吴远宁
周坚
沈汪洋
陈轩
WU Yuan-ning;ZHOU Jian;SHEN Wang-yang;CHEN Xuan(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education,Wuhan 430023,Hubei,China;Hubei Key Laboratory for Processing and Transformation of Agricultural Product,Wuhan 430023,Hubei,China)
出处
《粮食与油脂》
北大核心
2021年第7期8-10,23,共4页
Cereals & Oils
基金
“十三五”重点研发计划(2018YFD0401002-03)
全国粮食行业青年拔尖人才服务行业需求自主选题项目(2018203)。
关键词
全麦粉
储藏
稳定性
whole wheat flour
storage
stability
