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小麦籽粒营养价值的高低,在很大程度上取决于它所含蛋白质特别是其中的赖氨酸数量.据有关资料,人体获得的能量8—10%来源于谷物蛋白质.随着生产的日益发展和人民生活水平的不断提高,人们对食物的选择越来越趋向于那些能量高、易消化并可口的食物.目前,我国城镇、城市郊区及部分农村中食用面包的人数日渐增多,而面包的质量与面粉中的蛋白质含量密切相关.据统计,世界小麦总产量占世界谷物总产量28%,
The nutritional value of wheat kernel depends largely on the amount of lysine contained in the protein, especially the 8-10% of the body’s energy, which is derived from cereal protein.With the increasing development of production And people’s living standards continue to improve, people’s choice of food more and more tend to those energetic, digestible and delicious food.Currently, China’s cities and towns, urban suburbs and some rural areas, the number of bread is increasing, while the bread Quality is closely related to the protein content of flour.According to statistics, the world total wheat output accounts for 28% of the world total cereal output,