黑胚小麦的病因和利用方法研究  

STUDY ON PATHOGENIC REASON AND UTILIZING METHOD OF BLACK EMBRYO WHEAT

作　　者：庄桂[1] 严伟杰[1] 

机构地区：[1]河南工业大学生物工程学院,河南郑州450052

出　　处：《河南工业大学学报（自然科学版）》2008年第3期39-42,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：研究了黑胚小麦的致病微生物、发芽率和营养价值，分析了安全加工黑胚小麦的方法．结果表明：黑胚小麦的致病微生物为交链孢霉和蠕孢霉，黑胚小麦的胚部已经死亡，发芽率为0，黑胚小麦的蛋白质含量比健康小麦下降0．2％～1．0％，淀粉含量比健康小麦下降1．0％～2．2％．黑胚小麦不能用来加工面粉，但可以安全地用作发酵制品原料．The pathogenic microorganism, germinating rate and nutritional value of black embryo wheat have been studied ; and safe processing methods of that have been analyzed too. The results showed ： the pathogenic microorganisms of black embryo wheat were Helminthosporium and Alternaria, the germinating rate of that was zero, and the protein content of that was less 0.2% - 1.0% and the starch content of that was less 1.0% - 2.2% than healthy wheat respectively. The black embryo wheat could not be used to process flour, and could be used as brewing material of fermentation product.

关 键 词：黑胚小麦 致病微生物 营养价值 利用方法 

分 类 号：TS201.3[轻工技术与工程—食品科学]