粮食与油脂
糧食與油脂
양식여유지
CEREALS & OILS
2014年
11期
1-4
,共4页
彩色小麦%化学组成%品质特性%开发利用
綵色小麥%化學組成%品質特性%開髮利用
채색소맥%화학조성%품질특성%개발이용
color wheat%chemical components%quality characteristics%application
该文分别从彩色小麦的主要营养和功能组分、小麦粉面团品质特性及其开发利用现状等几方面对彩色小麦进行概述，并展望了彩色小麦的研究发展前景，为彩色小麦的精深加工和利用提供理论指导，推进彩色小麦功能性高营养产品的开发。
該文分彆從綵色小麥的主要營養和功能組分、小麥粉麵糰品質特性及其開髮利用現狀等幾方麵對綵色小麥進行概述，併展望瞭綵色小麥的研究髮展前景，為綵色小麥的精深加工和利用提供理論指導，推進綵色小麥功能性高營養產品的開髮。
해문분별종채색소맥적주요영양화공능조분、소맥분면단품질특성급기개발이용현상등궤방면대채색소맥진행개술，병전망료채색소맥적연구발전전경，위채색소맥적정심가공화이용제공이론지도，추진채색소맥공능성고영양산품적개발。
This paper overviewed the main nutritional and functional components of the color wheat, quality characteristics of flour dough,and its development and application in food processing, separately,which provided theoretical guidance for the deep processing and utilization of color wheat, and promoted the development of functional color wheat products with rich nutrition. The researching and developing direction of the color wheat in the future was prospected.
