摘要
将小麦粉在不同温度、不同湿度下进行模拟储藏试验,研究储藏过程中小麦粉营养品质变化规律。结果表明,小麦粉还原糖和游离氨基酸含量在0～90 d储藏期间略微减少,粗蛋白质含量变化不大,脂肪酸值显著升高,90 d时脂肪酸值已超过国家标准。
In order to reveal the nutritional quality changes during storage,the wheat flour at different temperature and humidity were investigated.The results showed that reducing sugar and free amino acid content reducedin the 0～90 d storage period.Little change in the content of protein,while fatty acid was significantly increased.The fatty acid value has exceeded the national standard at 90 d.
出处
《粮食与油脂》
北大核心
2011年第4期43-45,共3页
Cereals & Oils
关键词
小麦粉
小麦粉储藏
小麦粉营养
wheat flour
wheat flour storage
wheat flour nutrition
