黑麦营养特性及其在食品中的研究  

The Nutritional Characteristics of Rye and the Research for Food

作　　者：张慧[1] 温纪平[1] 郭林桦[1] 王东[1] 郭倩倩[1] 王安琪[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《食品研究与开发》2014年第3期97-99,共3页Food Research and Development

摘　　要：黑麦是开发系列食品的重要原料,具有独特的营养特性,具有广阔的市场前景。本文综合分析了国内外黑麦加工研究现状、黑麦的营养特性研究现状、黑麦面包制作研究以及黑麦烘焙、蒸煮食品的发展前景,以期为黑麦食品的开发提供有价值的信息。Rye as an important raw material for the development of a series of food , has unique nutritional properties and broad market prospects. This paper comprehensively analyse the rye domestic and international processing research,the nutritional characteristics research,rye bread production,as well as rye baking,cooking food development prospects,in order to provide valuable information for the development of rye food.

关 键 词：黑麦 面包 营养 食品 

分 类 号：TS201.4[轻工技术与工程—食品科学]