摘要
论述了小麦营养及营养在制粉过程中的流失,以及预防流失的思路。小麦含蛋白质、维生素、酶物质等多种营养,营养流失主要表现为胚乳浓缩减仓,部分随糊粉层逐步丢弃。强化糊粉层入粉、提倡剥皮制粉、提胚工艺因情制宜、统一专用粉标准是预防营养流失的思路。
Discusses the nutrition and nutrition of wheat flour milling in the course of the loss, as well as to prevent the loss of train of thought. Wheat with protein, vitamins, enzymes and other nutritional substances, the loss of nutrients mainly concentrated reducing endosperm, as part of the aleurone layer gradually discarded. Strengthen the aleurone layer into the powder to promote skinned flour milling, embryo technology to suit the situation as a result, the reunification of the flour is the standard of nutrition to prevent the loss of train of thought.
出处
《粮食加工》
2008年第6期19-22,共4页
Grain Processing
关键词
小麦制粉
营养流失
预防思路
wheat milling, nutrients loss, prevent thinking
