| 燕麦麸皮面粉的研制 |
| |
| 引用本文： | 董吉林,申瑞玲,程珊珊. 燕麦麸皮面粉的研制[J]. 农产品加工．学刊, 2009, 0(1) |
| |
| 作者姓名： | 董吉林 申瑞玲 程珊珊 |
| |
| 作者单位： | 1. 郑州轻工业学院,食品工程系,河南,郑州,450002;华南农业大学,食品学院,广东,广州,510642
2. 郑州轻工业学院,食品工程系,河南,郑州,450002 |
| |
| 摘 要： | 以燕麦麸皮为原料,将其精细粉碎后与精制小麦面粉按不同比例混合,通过对混合面粉的营养成分和面团特性进行测定分析,从而确定燕麦麸皮面粉的最优配方。结果表明,麸粉与精制粉的添加比例为1:9时,燕麦麸皮面粉各营养成分含量较为匀衡,且具有良好的面团特性。
|
| 关 键 词： | 燕麦麸皮 面粉 研制 |
Preparation of Oat Bran Flour |
| |
| Dong Jilin,Shen Ruiling,Cheng Shanshan. Preparation of Oat Bran Flour[J]. Nongchanpin Jlagong.Xuekan, 2009, 0(1) |
| |
| Authors: | Dong Jilin Shen Ruiling Cheng Shanshan |
| |
| Affiliation: | 1.Food Engineering Department Zhengzhou University of Light Industry;Zhengzhou;He'nan 450002;China;2.College of Food Science;South China Agricultural University;Guangzhou;Guangdong 510642;China |
| |
| Abstract: | The study added fine grinding oat bran into wheat flour with different proportion.Compared the contents of nutritional ingredients and dough characters of the mixed flour and determined the optimization flour.The results showed that the fine bran/flour ratio 1/9was the best and it had better dough properties. |
| |
| Keywords: | oat bran flour preparation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
