摘要
该文介绍小麦面粉营养学特性、存在问题、作为营养强化载体优势;综述我国营养强化面粉发展现状,对营养强化面粉生产中关键技术进行研究,提出采用微胶囊化技术有利于营养素活性在面粉储存、加工过程中稳定。
This article introduced the properties and its deficiency of wheat flour and its advantages as the carrier of fortified food in nutrition. The development of fortified wheat flour are overviewed in China. The key technology of fortified flour processing are studied. Microencapsulization of trace nutrientes was favorable for its activities protection in its storage and processing.
出处
《粮食与油脂》
2005年第9期3-5,共3页
Cereals & Oils
基金
河北省科技攻关项目(0322280313)
关键词
营养强化
面粉
微胶囊
nutritional fortification
wheat flour
microencapsue
