| 小麦粉的强化与修饰 |
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| 引用本文： | 白云. 小麦粉的强化与修饰[J]. 价值工程, 2010, 29(10): 123-124 |
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| 作者姓名： | 白云 |
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| 作者单位： | 内蒙古大公实业总公司,呼和浩特,010060 |
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| 摘 要： | 小麦粉是人们食物的主要原料,也是人体营养的主要来源。针对目前人们的主要食物小麦粉中,人体所需营养素含量的普遍不足或缺乏现状,以及小麦粉在食品制作时弥补某些不足和缺陷,可在小麦粉生产过程中通过营养强化和修饰来实现。
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| 关 键 词： | 小麦粉 营养强化 修饰 |
Fortification and Modification of Wheat Flour |
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| Bai Yun. Fortification and Modification of Wheat Flour[J]. Value Engineering, 2010, 29(10): 123-124 |
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| Authors: | Bai Yun |
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| Affiliation: | Inner Mongolia Enterpreneur Corporation/a>;Hohhot 010060/a>;China |
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| Abstract: | The wheat flour is the mair raw material of people's food and the main source of people's nutrition. Aiming at the status of the general inadequacy and lack of nutrients needed by the body in the main food of wheat flour, this paper puts forward to change the status by means of fortification and modification of wheat flour in the production process. |
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| Keywords: | wheat flour fortification modification |
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