摘要
大豆蛋白资源丰富，加工容易，营养全价，蛋白质质量较好。用以添加到小麦粉等成品粮之中，可解决其蛋白含量不高，营养价值低和品种单一的问题，为消费市场开发成品粮新产品和新食品，获得更大的社会效益和经济效益。
Abstract It is rich in soybean protein resources. soybean protein gets easily form processing. It has complete nutrition value and fairly good quality of protein. Soybean protein is added to wheat flour, etc.finished grain products to solve the problems of being short of protein content,low nutrition value and single breed, etc. It is also used to develop consumer market on new finished grain products and new foodstaff to abtain more beneficial result of society and economy.
出处
《粮油食品科技》
1998年第4期17-18,共2页
Science and Technology of Cereals,Oils and Foods
