摘要
通过对荞麦粉营养品质和加工特性的测定分析,结果表明:荞麦粉必需氨基酸含量高,氨基酸组成优于小麦面粉,接近WHO/FAO建议模式;荞麦粉的淀粉酶活性远低于小麦粉,是荞麦粉粘度远大于小麦粉以及降落值 Fallingnumber 远高于小麦粉的主要原因之一.营养成分在荞麦子粒的不同部位的分布很不均衡,外层麸粉的营养价值高于内层心粉,但内层心粉的加工性能优于外层麸粉.
The nutritive qualities and processing features of buckwheat flour were tested, and the results showed that the essential amino acid content in buckwheat flour was higher, and the amino acid composition in buckwheat flour was better than that in wheat flour and near to the standard model from WHO/FAO. The amylase activity in buckwheat flour was much lower than that in wheat flour, which was one of the main causes of making the viscosity and the Falling Number values of buckwheat flour much higher than that of wheat flour. The distribution of nutritive components in buckwheat grain was not harmonious, and the bran flour from outlayer grain was much more nutritious than fine flour from center grain. However, the fine flour from center grain had much better processing qualities. The mixed flour of adding buckwheat flour to wheat flour could be used to make bread with acceptable qualities.
出处
《西北植物学报》
CAS
CSCD
2003年第5期771-776,共6页
Acta Botanica Boreali-Occidentalia Sinica
基金
国家留学基金委资助项目 1999~2000
中意互换奖学金
关键词
荞麦粉
营养品质
加工特性
养麦
面包
buckwheat
processing feature
bread
nutritive quality
