摘要
小麦是我国的主要储备粮,小麦陈化是粮食储存中一个不可避免的问题,通过测定不同温度的储藏条件下,小麦的脂肪酸值和发芽率随着储藏时间延长的变化情况,探讨小麦品质劣变的变化规律,研究结果表明,储藏时间越长,储藏温度越高,小麦的脂肪酸值越大,发芽率越低,小麦的品质下降越快。
Wheat is the changes of germination showed that ： the longer main grain researve in our country. Grain ageing is inevitable during storage. The percentage, fatty acid value in different stored condition are investigated. The result the stored time is, the higher the temperature is, the fatty acid is higher, the germination percentage is lower. The quality of wheat becomes worse quickly.
出处
《粮油食品科技》
2005年第6期6-7,共2页
Science and Technology of Cereals,Oils and Foods
关键词
小麦
温度
储藏时间
品质劣变
wheat
temperature
length of storage period
deterioration
