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| 麦麸品质的动态内涵与纤维食品的开发利用 | |
| 引用本文： | 赵学敬 赵雄飞. 麦麸品质的动态内涵与纤维食品的开发利用[J]. 粮食流通技术, 2000, 0(1): 14-16,21 |
| 作者姓名： | 赵学敬 赵雄飞 |
| 作者单位： | [1]郑州粮食学院 [2]郑州粮机股份有限公司技术部 |
| 摘 要： | 麦麸和麦皮的概念不同，麦皮作为小麦籽粒结构的组成部分是个定值，麦殖是相对出粉率的变量。作者从这一观点审视，研究了二者之间的和麦麸产量，营养成分在制粉工艺中的动态变化，揭示出麦麸这一食物源对人体健康的重要性，展现了麦麸综合利用的画面和索得纤维食品的途径，从此呼唤制粉工业拓宽产品新路。 |
| 关 键 词： | 麦皮 麦麸 纤维食品 营养成分 开发利用 |
The dynamic intension of the quality of wheat middling and the development of fiber food |
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| Zhao Yuejing. The dynamic intension of the quality of wheat middling and the development of fiber food[J]. Grain Distribution Technology, 2000, 0(1): 14-16,21 | |
| Authors: | Zhao Yuejing |
| Affiliation: | Zhao Yuejing |
| Abstract: | the concept of wheat middling is different from wheat dermis. Wheat dermis is a defi- nite value in wheat constituents, and middling is variation related to flour yield. Based on this view, the authors researched the relationship between them and dynamic changes about middling yield and nutrition. At the same time, revealed the importance of wheat middling - the food source, to human health. By describing an image to process middling comprehensively and methods to obtain fiber food, the authors hope the flour milling industry to widen the product range and step a new road. |
| Keywords: | wheat dermis wheat middling bran under - grade flour expend grind fiber food. |
| 本文献已被 CNKI 维普 等数据库收录！ | |