食品工业科技2012，Vol.33Issue(16)：141-144,4.
挤压处理对麸皮、胚芽及全麦粉品质的影响研究
Research of influence on quality of bran, germ and whole-wheat flour by extrusion processing
摘要
Abstract
We studied the influence on the qualities of bran and germ like fatty acid value,alkylresorcinol,Vitamin B, phytic acid,total phenol,total value of anti-oxidation made by extrusion processing during whole-wheat flour processing. The result showed that extrusion processing was one kind of effective technology on stabilization of whole-wheat flour. It could reduce the fatty acid value and improve the antioxidant activity in bran and germ effectively and enhance the store stability of whole-wheat flour. It could also save the nutrition in bran and germ and enhance the nutrition quality of whole-wheat flour.关键词
全麦粉/挤压/麸皮/胚芽/品质Key words
whole-wheat flour/extrusion/bran/germ/quality分类
轻工纺织引用本文复制引用
汪丽萍,刘宏,田晓红,刘艳香,刘明,陈永红,谭斌..挤压处理对麸皮、胚芽及全麦粉品质的影响研究[J].食品工业科技,2012,33(16):141-144,4.基金项目
中央级公益性科研院所基本科研业务费专项 （）
农业科技成果转化资金项目 （）
“十二五”国家科技支撑计划课题 （）
