全麦粉的加工技术研究进展  

The Research Progress on the Processing Technology of Whole Wheat Flour

作　　者：袁佐云[1,2] 李金玉 任晨刚 俞伟祖 王强[2] 

机构地区：[1]中粮营养健康研究院,北京100020 [2]中国农业科学研究院农产品加工所农业部农产品加工综合性重点实验室,北京100193

出　　处：《安徽农业科学》2014年第31期11097-11099,共3页Journal of Anhui Agricultural Sciences

基　　金：国家国际科技合作专项项目(2012DFA31400);"十二五"国家科技支撑计划项目(2012BAK08B04);北京市科技计划课题(Z131100003113011)

摘　　要：全麦粉的营养价值已逐渐得到国内外学者及消费者的认同,而获取营养价值最大保留而加工性能优良的全麦粉是全麦制品行业面临的关键问题。针对全麦粉的两种加工技术研究进展进行综述,为全麦粉制备技术的提升提供参考。The nutritive value of whole wheat flour has been recognized by researchers and consumer at home and abroad. How to obtain nutritional value maximum retention and excellent performance of the whole wheat flour processing is the key problem that whole grain products industry faces. The research progress on two kinds of processing technology was summarized to provide reference for whole wheat powder prep- aration technology of ascension.

关 键 词：全麦粉 加工技术 研究进展 

分 类 号：S609.9[农业科学—园艺学]