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南京市售小麦食品中DON毒素含量调查与风险评估 被引量:4
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作者 樊平声 沙国栋 +2 位作者 张勇 冯伟民 卢昱宇 《山地农业生物学报》 2009年第5期421-424,共4页
笔者于2008年12月~2009年5月。对南京市场随机抽取的74种小麦食品(方便面、饼干、面包和蛋糕),采用耦联电子捕获器的气谱色谱仪对其脱氧雪腐镰刀茼烯醇(Deoxynivaleno,DON,又称致吐毒素)含量进行检测。结果表明,小麦食品中DON... 笔者于2008年12月~2009年5月。对南京市场随机抽取的74种小麦食品(方便面、饼干、面包和蛋糕),采用耦联电子捕获器的气谱色谱仪对其脱氧雪腐镰刀茼烯醇(Deoxynivaleno,DON,又称致吐毒素)含量进行检测。结果表明,小麦食品中DON的检出率为73.0%,检出量在0~11.38mg·kg^-1,平均含量为1.80mg·kg^-1;其中方便面、饼干、面包和蛋糕中DON毒素的平均含量分别为1.95、2.25、0.62、0.31mg·kg^-1;其检测含量大于我国国家标准(1mg·kg^-1)的样品数有37个,占样品总数的50%,说明目前市售小麦食品中单端孢霉烯族毒素类毒素含量存在超标问题。 展开更多
关键词 小麦食品 脱氧雪腐镰刀菌烯醇 检测 风险评估 南京
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黑小麦系列食品的研究与开发 被引量:37
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作者 陈志成 秦秋萍 《粮食加工》 2005年第3期33-35,48,共4页
黑小麦是我国新兴的谷物,黑小麦食品是具有较高营养的特色食品。开展黑小麦的系统工程研究,在我国具有很大的现实意义。
关键词 小麦 小麦食品 小麦麦片
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小麦粉组分特点和馒头品质关系 被引量:19
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作者 董彬 郑学玲 王凤成 《粮食与油脂》 2005年第2期12-14,共3页
馒头是我国传统食品,该文探讨小麦粉蛋白质、淀粉、脂质、酶及各种添加剂等组分对最终馒头品质特征影响;阐述馒头用粉对各种组分含量要求。
关键词 小麦 馒头 小麦食品
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小麦胚营养粉的开发与利用 被引量:6
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作者 刘秀芳 王彦波 李爱花 《粮食与饲料工业》 CAS 北大核心 1995年第2期11-12,共2页
小麦胚营养粉的开发与利用郑州粮食学院(450052)刘秀芳,王彦波,李爱花小麦胚是小麦制粉的副产品,占小麦籽粒重量的2%~3%,资源十分丰富。我国小麦胚的蕴藏量每年达280万t以上,由于其营养价值极高,已引起国内外食... 小麦胚营养粉的开发与利用郑州粮食学院(450052)刘秀芳,王彦波,李爱花小麦胚是小麦制粉的副产品,占小麦籽粒重量的2%~3%,资源十分丰富。我国小麦胚的蕴藏量每年达280万t以上,由于其营养价值极高,已引起国内外食品界的极大兴趣。各种小麦胚食品也深... 展开更多
关键词 小麦 营养粉 开发 小麦食品
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小麦蛋白质和面条品质的关系(一)
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《粮食加工》 2021年第5期50-50,共1页
面条是我国传统的面食品之一,目前手工制作面条的工艺已趋落后,绝大多数为大规模商业化生产。面条品质与加工该面条的面粉中的蛋白质等质量和数量关系密切。1蛋白质与面条品质面粉中的许多成分与面条的食用品质都有着不可分割的联系,其... 面条是我国传统的面食品之一,目前手工制作面条的工艺已趋落后,绝大多数为大规模商业化生产。面条品质与加工该面条的面粉中的蛋白质等质量和数量关系密切。1蛋白质与面条品质面粉中的许多成分与面条的食用品质都有着不可分割的联系,其中尤以蛋白质和淀粉的影响最大。小麦面粉中蛋白质含量的变异范围较大,一般在9%~17%之间。虽然蛋白质的含量比淀粉低得多,但它对面条品质却有非常重要的作用。蛋白质吸水形成的面筋赋予小麦面团独特的物理特性,并使小麦食品成为最受人们欢迎的佳肴。 展开更多
关键词 小麦蛋白质 面条品质 小麦面粉 食用品质 小麦面团 小麦食品 蛋白质含量 手工制作
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优良品种黑小麦76号
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《呼和浩特科技》 2001年第3期25-25,共1页
关键词 小麦76号 小麦食品 引种试验
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小麦系食物纤维的特性和应用 被引量:8
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作者 沈益民 《粮食与油脂》 1998年第4期2-4,共3页
一 前言 小麦食物纤维也称膳食纤维(Dietaryfiber,以下DF),其存在于小麦麸皮(Bran)中,而小麦大部分麸皮附着在皮层。自古以来,小麦用来制粉,以日常摄取较多的小麦麸。在欧美,早在医学发展初期,就知道采用小麦麸预防便秘,具有很好的缓解... 一 前言 小麦食物纤维也称膳食纤维(Dietaryfiber,以下DF),其存在于小麦麸皮(Bran)中,而小麦大部分麸皮附着在皮层。自古以来,小麦用来制粉,以日常摄取较多的小麦麸。在欧美,早在医学发展初期,就知道采用小麦麸预防便秘,具有很好的缓解效果。本世纪二十年代开始,制粉技术向食用生活的高度化、精细化发展,以致使纤维的营养成份利用率低下,传统的是小麦麸皮供饲料用。 展开更多
关键词 小麦麸皮食品 食物纤维 膳食纤维
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抚今追昔忆“碾筋”
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作者 邹孟芝 《中国食品》 1989年第8期43-43,共1页
“碾筋”是一种山东民间小吃,对这种食品,城里人别说吃过,恐怕连见也未见,听也未听过.
关键词 小麦食品 碾筋
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绿色食品春小麦病虫害防治技术 被引量:1
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作者 王勃 《新疆农业科技》 2014年第4期38-39,共2页
根据阿勒泰地区绿色食品春小麦的生产实际,制定了当地病虫害防治技术指标。为实现阿勒泰地区绿色食品春小麦的高产、优质、高效提供技术支撑和保障。
关键词 绿色食品小麦 病害 防治
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Selected Mineral Contents in Wheat from Paraguay by X-ray Fluorescence 被引量:2
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作者 V. Romero de González A. De Lorenzil +1 位作者 P. Kump J. F. Facetti Masulli 《Journal of Chemistry and Chemical Engineering》 2012年第12期1114-1120,共7页
The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products: the use ... The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products: the use (malpractice) of KBrO3 as an additive in the bakery dough to improve the whiteness and other characteristics of bread is well known. Accordingly, selected minor and trace elements in eight varieties of wheat from the center and south areas of Eastern Paraguay as well as commercial flour samples and bakery products were analyzed by XRF (X-ray fluorescence) techniques. The examined elements were K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, Sr. The results on wheat and commercial flour were consistent with those found elsewhere. With regard to the bakery products, in about 35% of the samples, the bromine/bromate content exceeded the normal Br values of Paraguayan flour showing bromate malpractice. From dietary point of view, it should be emphasized that KBrO3 is a complete carcinogen and its use as food additive has been banned. The employment of XRF to analyze bromine is easy, simple and reliable. 展开更多
关键词 Trace elements wheat of Paraguay bromine in flour potassium bromate bakery products XRF.
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Evaluation of Emmer Wheat Genetic Resources Aimed at Dietary Food Production
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作者 Zdenek Stehno Ivana Paulickova +9 位作者 Jana Bradova Petr Konvalina Ivana Capouchova Eva Maskova Dana Gabrovska Marie Holasova Vlasta Fiedlerova Renata Winterova Jarmila Ouhrabkova Ladislav Dotlacil 《Journal of Life Sciences》 2011年第3期206-211,共6页
Emmer wheat cultivated by organic farmers is used as a component of some bio (organic) food products. Its positive influence on consumer health is caused by grain composition. With the aim of selecting varieties or ... Emmer wheat cultivated by organic farmers is used as a component of some bio (organic) food products. Its positive influence on consumer health is caused by grain composition. With the aim of selecting varieties or landraces for their possible further use we tested selected emmer wheat accessions maintained in the Czech Gene Bank. In the set of 8 emmer wheat accessions, the main grain components, bread making characteristics and contents of health supporting chemical substances such as total dietary fibre content and its components, content of total polyphenols plus catechin and ferulic acid contents, vitamins of the B group and E plus total content of carotenoids were evaluated by standard methods. Tests of bread making quality confirmed a very well known fact that emmer wheat grain is much more suitable for other purposes as whole grain mixtures, cereal pure, etc. than for bread preparation. The results indicate the possibilities to select emmer wheat genotypes differing in grain composition and containing compounds with positive effects on human health. Among the tested emmer wheat accessions the Rudico variety had a complex of positive characteristics such as content of total dietary fibre, total polyphenol content with prevailing catechin and the highest amount of B group vitamins such as B 1, B2, niacin, pantothenic acid and B6. 展开更多
关键词 Emmer wheat Triticum diccocon grain quality HMW glutenin subunits POLYPHENOLS VITAMINS wheat genetic resources
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Variations of DON Content in Grain during Wheat Tempering at Different Temperatures
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作者 Zhiming GENG Dan YANG +5 位作者 Pingping ZHANG Miaoping ZHOU Daoying WANG Fang LIU Muhan ZHANG Yongzhi ZHU 《Agricultural Science & Technology》 CAS 2014年第4期546-549,共4页
[Objective] The aim of this study was to observe variations of DON content in grain of two wheat cultivars during tempering at different temperatures, and explore the possible causes of the variations. [Method] Two na... [Objective] The aim of this study was to observe variations of DON content in grain of two wheat cultivars during tempering at different temperatures, and explore the possible causes of the variations. [Method] Two naturally Fusarium-infested wheat samples Youmai 3 and Yangmai 14 were selected as experimental materials. Tempering was carried out at different temperature (15, 25 and 35 ℃) for 48 h. During tempering, wheat grain samples were collected every 8 h. DON contents in tempered grain were measured by HPLC coupled with UV detector. [Result] For Youmai 3, DON contents were in the ranges of 3.94-12.49, 4.26-6.11 and 3.41- 7.91 μg/g during tempering at 15, 25 and 35 ℃, respectively. The highest DON contents were observed at the 32^nd hour at 15 ℃, the 8^th hour at 25 ℃ and the 32^rd hour at 35 ℃, respectively. After tempering for 48 h, DON contents in grain were increased by 175.1%, 27.5% and 7.2%, respectively. For Yangmai 14, DON contents were in the ranges of 0.55-1.56, 0.39-0.77 and 0.57-3.17 μg/g during tempering at 15, 25 and 35 ℃, respectively. The highest DON contents were ob- served at the 24^th hour at 15 ℃, the 40^th hour at 25 ℃ and the 48^th hour at 35 ℃, respectively. After tempering for 48 h, DON contents in grain were increased by 94.5% at 15 ℃ and 456.1% at 35 ℃, respectively, whereas it was decreased by 35.0% at 25 ℃. From the point of view of reducing DON level, 15 ℃ was not rea- sonable for the tempering of both wheat cultivars, and tempering at 35 ℃ for 16 h and tempering at 25 ℃ for 24 h appeared to be desirable for Youmai 3 and Yang- mai 14, respectively. [Conclusion] The results suggested controlling the tempering temperature and time would be helpful to reduce DON level in grain. 展开更多
关键词 FUSARIUM DEOXYNIVALENOL CEREALS Wheat tempering
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Amylose contents of cereals; influence of household processing on the amylose contents of these foods
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作者 Nizakat Bibi Zahid Mehmood Aurang Zeb 《Journal of Agricultural Science and Technology》 2009年第6期1-5,12,共6页
Amylose is a food starch found in cereals, legumes and root vegetables. Keeping in view the importance of amylose for various food industries as well as its importance on domestic level, the current study was conducte... Amylose is a food starch found in cereals, legumes and root vegetables. Keeping in view the importance of amylose for various food industries as well as its importance on domestic level, the current study was conducted to analyze the amylose content of common cereals e. g rice (sela, coarse and basmati), maize yellow, Kisan and Azam varieties and wheat (Tatara, Fakhr-e-sarhad and Bakhtawar-92) varieties as well as quantifying the influence of cooking/boiling procedures on the amylose contents of cereals. The maximum amylose content were observed for wheat variety Tatara (24.28%) followed by Bakhtawar-92 (22.74%) and Fakhr-e-sarhad (19.77%). Among maize and rice varieties studied, Kisan and course rice were rich in amylose content with values of 27.19 and 30.48% respectively. The chapti of Tatra wheat were scored highest for appearance (7.6), flavor (7.5), texture (7.6) and overall acceptability (7.55). The roti of Kisan and Azam varieties got maximum appearance score of 7.6 as compared to 7.4 for maize yellow variety. Basmati rice was scored highest regarding appearance (8.4), flavor (8.6), texture (8.6) and overall acceptability (8.53. The moisture content ranged from 10.61 (Azam) to 8.01% (wheat variety Fakhr-e-sarhad). Cooking reduced the amylose content of wheat bread from (19.77%-24.28%) to (15.47%-15.94%) with cooking time of 5 min, maize bread from (21.48%-27.19%) to (19.53 %-25.85%) with maximum cooking time of 10 min and boiled rice from (24.90%-30.48%) to (24.18%-30.19%) with cooking time ranging from 12 to 20 min. It can be inferred from these studies that the reduction in amylose content were more in chapti/roti preparation of wheat and maize varieties as compared to boiling of rice varieties and that significant varietals differences exist in amylose content of the uncooked samples. 展开更多
关键词 WHEAT MAIZE rice AMYLOSE COOKING sensory evaluation
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开发农作茎叶有作为
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作者 陈魁元 《福建农业》 1997年第6期13-13,共1页
据有关资料介绍,每年我国大约有5亿吨农作物茎叶,我省也有千万吨以上农作物秆茎叶,除少数用作燃料和饲料外,大多数都当作废物丢弃不用,这十分可惜。随着高新科技的开发应用,部分农作物秆茎叶可加工成麦叶食品、稻草餐盒、工业淀粉、麦... 据有关资料介绍,每年我国大约有5亿吨农作物茎叶,我省也有千万吨以上农作物秆茎叶,除少数用作燃料和饲料外,大多数都当作废物丢弃不用,这十分可惜。随着高新科技的开发应用,部分农作物秆茎叶可加工成麦叶食品、稻草餐盒、工业淀粉、麦秆地膜、稻草纸板、人造丝、火药等多种新型高效益产品,成为广大农村依靠科技致富新门路。 展开更多
关键词 小麦叶纤维食品 稻草 餐盒 农作物 秆茎 轻质复合板 淀粉 大农村 火药 可加工
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Evaluation of Fungicides for Controlling Stem Rust Race Ug99 on Bread Wheat
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作者 Joseph Kinyoro Macharia Ruth Wanyera Samuel Kilonzo 《Journal of Agricultural Science and Technology(A)》 2013年第5期404-409,共6页
Stem rust race Ug99, also designated TTKSK (Puccinia graminis f. sp. tritici) cause stem or black rust, which is a serious disease of wheat worldwide. Field experiments were conducted at two sites during 2008 and 20... Stem rust race Ug99, also designated TTKSK (Puccinia graminis f. sp. tritici) cause stem or black rust, which is a serious disease of wheat worldwide. Field experiments were conducted at two sites during 2008 and 2009 growing seasons to evaluate the effectiveness of two new foliar fungicides: viz. Nativo 300 SC (trifloxystrobin 100 g L^-1 + tebuconazole 200 g L^-1) and Prosaro 250 EC (prothioconazole 125 g L^-1 + tebuconazole 125 g L^-1), in controlling stem rust on susceptible wheat cultivar Duma. AmistarXtra 280 SC (azoxystrobin 200 g L^-1 + cyproconazole 80 g L^-1) and Folicur 250 EC (tebuconazole) were used as checks. The treatment at each site and year included non-treated control and two spray applications of the fungicides at growth stages (GS) 55 (heading) and 65 (flowering). Stem rust severities were scored using the modified Cobb scale at 14-day intervals after application. The data were used to calculate mean rust severity (MRS). Stem rust epidemics were severe at KARI-Njoro in 2008 and the treatment effects on stem rust severities, grain yield and 1,000 kernel weights were significant at both KARI-Njoro and Mau-Narok sites. The fungicide treatments, significantly (P _〈 0.05) reduced stem rust severity, increased grain yield and 1,000 kernel weight of the susceptible wheat cultivar Duma compared to the non-treated control. Both fungicides: Nativo 300 SC and Prosaro 250 EC applied at the rate of 1.0 L hat were recommended for commercial use. 展开更多
关键词 Stem rust wheat (Triticum aestivum L.) fungicide.
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市场与信息
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《专业户》 2004年第3期56-58,共3页
江苏省徐州市潘塘办事处王庄青年农民张伟在自家的O.3亩责任田里种上驱蚊香草,销售收入竟达到3万余元,除去2000多元的成本,净收入2万8千元,是种粮的几十倍,一时成为轰动当地的新闻。驱虫文香草枝繁叶茂,紫花成串,具有很高的观赏性,其体... 江苏省徐州市潘塘办事处王庄青年农民张伟在自家的O.3亩责任田里种上驱蚊香草,销售收入竟达到3万余元,除去2000多元的成本,净收入2万8千元,是种粮的几十倍,一时成为轰动当地的新闻。驱虫文香草枝繁叶茂,紫花成串,具有很高的观赏性,其体内还能不断散发出悠悠清香,不仅能香化、净化空气。 展开更多
关键词 太仓市金星獭兔有限公司 AAA级獭兔良种基地 糯玉二号玉米 太空育种 花生市场 市场价格 小麦面粉仿真食品 经济效益
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花馍:蒸出来的艺术品
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《时代英语(高一版)》 2024年第1期4-5,共2页
中国北方自古以来就是小麦产区。北方人很早就擅长将小麦粉做成各种小麦食品,其中最典型的就是馍。馍又称“蒸馍”,是北方的传统主食。长期以来,那里的人们制作形色各异的馍,以表达自己的愿望和祝福。他们称这些馍为“花馍”。花馍起源... 中国北方自古以来就是小麦产区。北方人很早就擅长将小麦粉做成各种小麦食品,其中最典型的就是馍。馍又称“蒸馍”,是北方的传统主食。长期以来,那里的人们制作形色各异的馍,以表达自己的愿望和祝福。他们称这些馍为“花馍”。花馍起源于中国民间祭祀活动中用面塑动物代替宰杀牛羊作为祭品的习俗。花馍以其生动的造型,在黄河流域尤为流行,特别是山西、陕西、山东和河南等省份。 展开更多
关键词 花馍 小麦 小麦产区 民间祭祀 形色各异 小麦食品 面塑 传统主食
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我国面条加工技术存在的问题与前景 被引量:22
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作者 李里特 《郑州粮食学院学报》 2000年第3期12-14,共3页
从营养、栽培和文化角度指出了我国发展小麦食品的意义和前景 ,通过与国际上发达国家食品工业化的对比分析了我国面制品生产存在的问题 .
关键词 两条加工 发展战略 食品工业化 小麦食品
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