CAJ | 학술논문

目的研究烹调对面食维生素B族含量的影响。方法标准面粉经不同烹调方法制成样品后测定其维生素B 族含量。结果面粉经不同发酵方式制成馒头后，含量分别降低10．85％～21．02％与5．85％～11．53％；而含量增加14．70％～38．24％，烟酸含量增加35．20％～116．20％。水煮面条、烙饼、油条的损失分别为19．60％、3．39％、损失分别为2．94％、14．71％、69．12％；油炸麻花损失为92．20％。结论不同烹调方法对面食维生素B 族含量影响较大。
목적연구팽조대면식유생소B족함량적영향。방법표준면분경불동팽조방법제성양품후측정기유생소B 족함량。결과면분경불동발효방식제성만두후， 함량분별강저10．85％～21．02％여5．85％～11．53％；이 함량증가14．70％～38．24％，연산함량증가35．20％～116．20％。수자면조、락병、유조적 손실분별위19．60％、3．39％、 손실분별위2．94％、14．71％、69．12％；유작마화 손실위92．20％。결론불동팽조방법대면식유생소B 족함량영향교대。
Objective To study the effects of different cooking methods on the VitBco contents of the cooked wheatenfood. Methods The VitBco contents of the samples were determined after the standard wheat flour was made into samples with different methods. Results were reduced by 10. 85% to 21.02% and 5.85% to 11.53% respectively during different fermentation ,but and nicotinic acid were increased by 14.70% to 38. 42% and 35.20% to 116.20% re spectively. In spaghetti noodles ,a kind of pancake and twisted wheat frictters,the contents of were lost. was lost 19.60%, 3.39% and 64.75% respectively,and was lost 2.94%,14.71%00 and 69.12% respectively. In fired dough twist,the content of VitB1 was lost 92.90%. Conclusion The VitBco contents of the cooked wheaten food were affected largely by different cooking methods.