期刊论文

Research progress of the germinated wheat

中文

粮食与油脂

1008-9578

2019

32

6

4-7

10.3969/j.issn.1008-9578.2019.06.002

十三五国家重点研发计划“全麦粉加工与品质改良关键技术装备研究与示范”(2018YFD0401002).

本校为第一机构

发芽会使小麦的品质发生一系列变化,根据国内外研究现状,综述了芽麦的产生原因及应用现状,探讨了小麦发芽后淀粉、蛋白质、γ-氨基丁酸等主要营养成分的变化,对面团特性的影响及其应用研究现状,以期为芽麦的合理利用提供基础理论数据。

Germination brings a serious of change in quality of the wheat.Based on the research status at home and abroad,the reasons for emergence of greminated wheat and the status of its application were stated.At the same time,the change of main nutrients(starch,protein andγ-aminobutyric acid)after wheat germination were discussed,and the effects of greminated wheat on dough properties and their application were investigated,in order to provide basic th...