Research Progress of Special Wheat Nutrition Components and Application  

特色小麦营养组分及应用的研究进展（英文）

作　　者：魏壹纯 陈志成[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：《Agricultural Science & Technology》2015年第3期603-606,共4页农业科学与技术（英文版）

基　　金：国家自然科学基金(31171789)~~

摘　　要：With the increased pace of life and improved consumption level of people, the demand for food developed from natural resources is increasing day by day. Related researches have shown that the nutrition level of special wheat is higher than that of common wheat. Special wheat can improve the nutritional structure and diet quality of people. However, the researches on special wheat are rare at home and abroad. Compared with the common wheat, special wheat still faces many challenges in taste quality, storage stability, processing suitability as main food, etc. This paper summarized the researches on analysis and application of special wheat nutrition components at home and abroad so as to evaluate comprehensively the development prospect of special wheat.随着人们生活节奏和消费水平的提高,对天然营养资源开发的食品需求大幅度增加。经研究证明特色小麦营养高于普通小麦,能改善人们的营养结构,提高膳食质量。但是目前国内外关于特色小麦的研究特别少。与普通小麦相比,特色小麦在食用口感,储藏稳定性及其主食品加工适宜性等方面仍然存在诸多挑战。该文通过对特色小麦的营养组分分析和应用等方面的国内外研究现状进行检索与汇总,综合评价特色小麦的发展前景。

关 键 词：Special wheat Nutrition components Trace elements Amino acids 

分 类 号：S512.1[农业科学—作物学]