This paper researched the separation and preparation of defatted wheat germ protein by contrast.
本文对脱脂麦胚蛋白的分离制备分别用碱法和酶法进行了对比研究。
The effects of adding full-fat wheat germ and defatted wheat germ on rheological properties of dough and bread quality were studied.
研究了全脂麦胚和脱脂麦胚对面团的流变学特性和面包质量的影响。
The nutrient content such as amino acids and the quality characteristics such as stretch of the defatted wheat-germ nutritive noodles were very good.
结果表明：脱脂麦胚的添加量以15%为宜，脱脂麦胚营养面条的氨基酸等营养成分和拉伸特性等品质特性均极佳。
The nutrient content such as amino acids and the quality characteristics such as stretch of the defatted wheat-germ nutritive noodles were very good.
结果表明：脱脂麦胚的添加量以15%为宜，脱脂麦胚营养面条的氨基酸等营养成分和拉伸特性等品质特性均极佳。
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