黑小麦全麦面粉品质研究综述  

Study on the Guality of Whole Black Wheat Flour

作　　者：曲蓓 刘骏 李林峰 简俊涛 段淑娟 薛庆锋 杜立丰 QU Bei;LIU Jun;LI Linfeng;JIAN Juntao;DUAN Shujuan;XUE Qingfeng;DU Lifeng(Jiaozuo Grain and Oil Guality and Safety Testing Center,Jiaozuo,He'nan 454000,China;Jiaozuo Academy of Agriculture and Forestry Sciences,Jiaozuo,He'nan 454000,China;Nanyang Academy of Agriculture Sciences,Nanyang,He'nan 473000,China;Jiyuan Agricultural Technology Extension Center,Jiyuan,He'nan 454650,China)

机构地区：[1]焦作市粮油质量安全检测中心,河南焦作454000 [2]焦作市农林科学院,河南焦作454000 [3]南阳市农业科学院,河南南阳473000 [4]济源市农业技术推广中心,河南济源454650

出　　处：《农产品加工》2022年第17期99-101,106,共4页Farm Products Processing

基　　金：河南省现代农业产业技术体系项目(Z2015-01-05);河南省“四优四化”科技支撑行动计划项目(20200101004);焦作市科技计划项目“焦作市优质特色小麦资源创新及利用研究”(焦科[2021]54号)。

摘　　要：首先对黑小麦的发展进行了概述,其次对普通小麦与黑小麦、黑小麦主要成分、普通面粉和全麦面粉、全麦面粉制粉工艺、黑小麦全麦面粉基本理化特性等方面进行了论述,最后对黑小麦产业发展中存在的问题进行了讨论。Firstly,the article summarized the development of black wheat.Secondly,the article related and analyzed the relevant content about common wheat and black wheat,main components of black wheat,common flour and whole wheat flour,milling technology of whole wheat flour and basic physical and chemical properties.Finally,the article discussed the problems existing in the development of black wheat industry.

关 键 词：黑小麦 全麦面粉 麸皮 品质 

分 类 号：S512.1[农业科学—作物学]