摘要
介绍了荞麦蛋白、荞麦淀粉及荞麦食品的研究现状。荞麦的营养价值和药用价值都很高,荞麦蛋白中80%为清蛋白和球蛋白,并有较高的持水性、乳化性、起泡性和咀嚼性。荞麦食品的开发包括面条、面包、饼干等。
In order to push forward exploitation and utilization of the buckwheat in China, the states of studying buckwheat starch, buckwheat protein and buckwheat food was introduced in this paper.
出处
《粮食加工》
2008年第3期78-80,共3页
Grain Processing
关键词
荞麦
荞麦蛋白
荞麦食品
buckwheat
buckwheat starch
buckwheat protein
buckwheat food
