Thus the basic ingredients of the nutritional flour and the theoretical basis to fortify wheat flour are provided.
最终确定了营养面粉的基本配方，为面粉的强化提供了理论依据。
The definition, characteristics and formula of nutritional wheat flour and the function of nutriments in it are introduced. The influence of nutriments on quality of nutritional flour is analyzed.
介绍了小麦粉营养强化的定义、特点、方案及各营养素的功能，并分析了营养素的添加对面粉品质的影响。
Wheat germ flour can be produced and added into various foods as the nutritional reinforcer.
可以制取麦胚粉作为营养强化剂添加到各种食品中。
应用推荐