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首页> 外文会议>14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts >Improve the Quality of Whole Wheat Flour on Production Process
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Improve the Quality of Whole Wheat Flour on Production Process

机译：在生产过程中提高全麦面粉的质量

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在注重健康的今天,全谷物的加工工艺研究和全谷物产品的制备工艺研究成为全球粮食和食品加工行业的热点,全麦粉属于此热点之一.由于全麦粉中含有较多的麸皮和少量的胚芽,纤维素含量较高,因此口感粗糙,同时,麸皮中含有相当数量的细菌、微生物,胚芽中含有活性酶等因素,使得全麦粉的保质期只有不到一个月的时间,影响了全麦粉的货架期和销售,特别是进入超市卖场的全麦粉,更需要有一定的货架期以保证产品的正常营运.总之,根据中国的小麦原料的特情,生产企业非常需要能够完善全麦粉质量的加工工艺,以保证该产品的货架期具有较长的时间.%In the health-conscious today,the process of whole grains and whole grain products in the preparation process become the hot spots of the global food and food processing industries.The research of whole wheat flour is one of the hot focuses.The whole wheat flour contains much bran and a little germ.The flour contains high cellulose,so the taste is rough.At the same time,the bran contains a considerable number of bacteria,microbes,and germ contains active enzymes and other factors,it makes a short shelf life of whole wheat flour,The shelf life of whole wheat flour only less than a month,that affects the shelf life of whole wheat flour and sales,especially in the supermarket store.According to the special circumstances of the raw materials of China's wheat,more work need to extend the shelf life.As a result,the flour manufacturers need to be able to improve the quality of whole wheat flour in the processing process,in order to guarantee the shelf life of the product with a longer time.
机译：在注重健康的今天,全谷物的加工工艺研究和全谷物产品的制备工艺研究成为全球粮食和食品加工行业的热点,全麦粉属于此热点之一.由于全麦粉中含有较多的麸皮和少量的胚芽,纤维素含量较高,因此口感粗糙,同时,麸皮中含有相当数量的细菌、微生物,胚芽中含有活性酶等因素,使得全麦粉的保质期只有不到一个月的时间,影响了全麦粉的货架期和销售,特别是进入超市卖场的全麦粉,更需要有一定的货架期以保证产品的正常营运.总之,根据中国的小麦原料的特情,生产企业非常需要能够完善全麦粉质量的加工工艺,以保证该产品的货架期具有较长的时间.%In the health-conscious today,the process of whole grains and whole grain products in the preparation process become the hot spots of the global food and food processing industries.The research of whole wheat flour is one of the hot focuses.The whole wheat flour contains much bran and a little germ.The flour contains high cellulose,so the taste is rough.At the same time,the bran contains a considerable number of bacteria,microbes,and germ contains active enzymes and other factors,it makes a short shelf life of whole wheat flour,The shelf life of whole wheat flour only less than a month,that affects the shelf life of whole wheat flour and sales,especially in the supermarket store.According to the special circumstances of the raw materials of China's wheat,more work need to extend the shelf life.As a result,the flour manufacturers need to be able to improve the quality of whole wheat flour in the processing process,in order to guarantee the shelf life of the product with a longer time.

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