食品与机械2012，Vol.28Issue(2)：6-8,235,4.
稳定化全麦粉的品质评价
Study on quality evaluation of stabilized whole-wheat flour
摘要
Abstract
The quality index of moisture, ash, wet gluten, landing index, crude protein, crude fat, dietary fiber, soluble dietary fiber, al~ kyiresorcinol, total phenols, B vitamins, minerals, total antioxi-dant?fatty acid value and store stabilization in stabilized whole-wheat flour were analyzed. The results showed that, in those quality indexes, the index of ash, dietary fiber, total antioxidant, B vitamins and minerals in stabilized whole-wheat flour was two to five times higher than ii in common flour. The content of alkylresorcinol was ten times more than it In common flour. The index of other nutrition was equal to that in common flour. After four months of storage, the fatty acid value in whole wheat flour was still equal to national standard request. The nutritional function of stabilized whole wheat flour was better than common flour.关键词
稳定化/全麦粉/品质评价Key words
Stabilized/wholewheat flour/quality evaluation引用本文复制引用
刘宏,汪丽萍,刘明,田晓红,刘艳香,陈永红,谭斌..稳定化全麦粉的品质评价[J].食品与机械,2012,28(2):6-8,235,4.基金项目
“十二五”国家科技支撑计划课题(编号:2012BAD34B05)农业科技成果转化资金项目(编号:2010GB24490678) （编号:2012BAD34B05）
