【摘要】 实验结果表明 :添加发芽大麦粉或不发芽大麦粉 ,能增加麦片中钙、磷、铁的含量 ,而焙烤温度对麦片钙、磷、铁含量的影响不大。添加发芽大麦粉和不发芽大麦粉可增加麦片中可溶性蛋白的含量 ,而且在同一焙烤温度下 ,添加量越大 ,可溶性蛋白含量越高。焙烤温度对可溶性蛋白含量的变化也有明显的影响 ,随着焙烤温度的上升 ,可溶性蛋白含量增加。添加发芽大麦粉和不发芽大麦粉能提高麦片还原糖的含量。焙烤温度对还原糖也有一定的影响 ,即随温度的上升 ,其含量呈现下降的趋势。添加发芽大麦粉能增加麦片VB1的含量。焙烤温度对VB1的影响较大 ,随着焙烤温度的升高 ,VB1的损失增加更多还原

【Abstract】 The result of experiment showed that adding germinated barley or ungerminated barley can increase the content of Ca,P,Fe; Baking temperature had a little effect on the content of Ca,P,Fe. Adding germinated barley or ungerminated barley can increase the content of soluble protein. Baking temperature was beneficial for soluble protein. With raising baking temperature, the content of soluble protein also raised. Adding germinated barley or ungerminated barley can increase the content of reduced sucrose. Baking temperature had great effect on reduced sucrose which was greatly decreased with raising baking temperature. Adding germinated barley can increase the content of V B 1 . Baking temperature had great effect on V B 1 . The loss of V B 1 was increased with raising temperature.更多还原