小麦胚及再制品对面粉食用品质影响的研究  

The Effect of Wheat Germ and its Processed Products on Flour Functionalities

作　　者：李豫州[1] 陈诺 赵小枫[1] 

机构地区：[1]郑州粮食学院

出　　处：《中国粮油学报》1997年第1期32-37,共6页Journal of the Chinese Cereals and Oils Association

摘　　要：本文对小麦胚及其再制品（脱脂麦胚，脱脂改性麦胚，麦胚水溶浓缩蛋白）对面粉食用品质的影响进行了研究。试验结果表明，麦胚水溶浓缩蛋白具有改善面粉的烘焙品质之功能，具有作为面粉品质改良和蛋白营养强化添加剂的潜力。但是，麦胚、脱脂麦胚、脱脂改性麦胚有劣化面粉烘焙品质的作用。研究结果显示。The effect of wheat germ and its processed products (defatted germ. heat-treated defatted germ and water soluble protein concentrate) on the flour fumctionalities was investegated. Results showed that supplement of water soluble protein concentrate impoved the flour baking performance and it could be used as an additive for both baking improvement and protein fortification. Germ, defatted germ and heat-treated defatted germ weakened the dough strength and deteriorated the flour baking quality. Srudies indicated that the non-protein fraction of germ is responsible for the deterioting effect of germ on baking.

关 键 词：小麦胚 面粉 品质 再制品 添加 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]