Position: Home > Articles > Research and Development of Black Wheat Cereal
Food and Nutrition in China
2013,19
(02)
38-40
全黑小麦麦片的开发研究
作 者：
吕少伟;王晓波;冯建岳
单 位：
宝鸡职业技术学院
关键词：
全黑小麦;营养价值;溶解性;膨化度;正交试验
摘 要：
介绍全黑小麦麦片的营养价值,论述了全黑小麦麦片的加工工艺和关键工序的作用,为黑小麦的规模化生产提供一条途径。重点突破麦皮的膨化和溶解性,采用单因素分析和正交试验确定最优配方。
译 名：
Research and Development of Black Wheat Cereal
作 者：
LV Shao-wei,WANG Xiao-bo,FENG Jian-yue(Baoji Vocational Technology College,Baoji 721013,China)
关键词：
black wheat cereal;nutritional value;bulking capacity;solubility;orthogonal experiment
摘 要：
This paper introduced the nutritional value,processing technic,and the role of key procedure of black wheat cereal to pave the way for the large-scale production of black wheat.The study made a breakthrough on the bulking capacity and solubility of wheat husk to develop a optimal formulation,and got some factors affecting the bulking ability by using single-factor analysis method and orthogonal experiment.
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