面粉 wheat flour

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Name: 普通小麦仁粉 triticum aestivum l. kernel flour CAS号 CAS Number: 130498-22-5 ECHA EC 数 Number: 310-127-6 类别 Category:food starch and cosmetic agents   美国 US/欧盟 EU/ fda / jecfa / fema / Flavis / 文献 Scholar /专利 Patent : 谷歌学术 Google Scholar: 搜索 Search 谷歌书 Google Books: 搜索 Search 谷歌学术 Google Scholar: with 字 word "volatile" 搜索 Search 谷歌学术 Google Scholar: with 字 word "flavor" 搜索 Search 谷歌学术 Google Scholar: with 字 word "odor" 搜索 Search 调香师和调味师 Perfumer and Flavorist: 搜索 Search 谷歌专利 Google Patents: 搜索 Search 美国专利 US Patents: 搜索 Search 欧盟专利 EU Patents: 搜索 Search 已发布 PubMed: 搜索 Search NCBI: 搜索 Search fda mainterm（satf） FDA Mainterm (SATF): 丰富的法里纳 Enriched farina 自由贸易区法规 FDA Regulation: 自由贸易区 FDA PART 137-CEREAL 面粉 面粉 FLOURS AND 有关 RELATED PRODUCTS Sub部分 part b要求 B-Requirements for 浸膏 Specific 标准化的 Standardized 谷类 Cereal 面粉 面粉 Flours and 有关 Related Products Sec. 137.305 丰富的法里纳 Enriched farina. 自由贸易区 FDA PART 137-CEREAL 面粉 面粉 FLOURS AND 有关 RELATED PRODUCTS Sub部分 part b要求 B-Requirements for 浸膏 Specific 标准化的 Standardized 谷类 Cereal 面粉 面粉 Flours and 有关 Related Products Sec. 137.300 farina Farina.   物理性质 Physical Properties: 出现 Appearance: 白至琥珀粉末（est） white to amber powder (est) 食品化学品法典列表 Food Chemicals Codex Listed: No   感官特性 Organoleptic Properties: 气味描述 Odor Description:at 100.00 %. bland bland 来自其他 的气味和/或风味描述（如果找到）。 Odor and/or flavor descriptions from others (if found).   化妆品信息 Cosmetic Information: CosIng: 化妆品数据 cosmetic data 化妆品用途 Cosmetic Uses: 磨料 abrasives 填充剂 bulking agents 粘度控制剂 viscosity controlling agents   供应商 Suppliers: adm ADM adm h＆amp; r通用面粉 ADM H&R ALL PURPOSE FLOUR 气味 Odor: 特性 characteristic 采用 Use: adm h＆amp; r通用面粉可用于蛋糕 ADM H&R All Purpose Flour can be used in cakes, 饼干 biscuits, 面包 breads, 糕点 pastries, 馅饼皮和深盘比萨皮。 pie crusts and deep dish pizza crust. adm ADM 面包粉 BAKERS FLOUR 味道 Flavor: 特性 characteristic 面包粉 BAKERS FLOUR is 通常 共同 commonly 用过的 used in 面包 breads, 蛋糕 cakes, 甜甜圈 donuts, 甜面团 sweet doughs, 饼干 biscuits, 通心粉 macaroni, 干混合物 dry mixes, 披萨皮 pizza crusts, 玉米饼 tortillas, 煎饼和华夫饼混合物。特点 pancake and waffle mixes. Characteristics: 光 Light, 热处理面粉。 heat-treated flour. adm ADM 指挥官面粉 COMMANDER FLOUR 味道 Flavor: 特性 characteristic 弹簧 Spring wheat, 用于炉膛面包的标准专利面粉 standard patent flour for use in hearth breads, 披萨 pizzas, 和杂物。 and hoagies. adm ADM 硬粒小麦粉 DURUM SEMOLINA 味道 Flavor: 特性 characteristic Granular product, 金黄，用于优质面食产品。 golden-yellow color for use in premium quality pasta products. adm ADM 法里纳 FARINA 味道 Flavor: 特性 characteristic 法里纳 FARINA is 粗 coarse 地面 g回合 round wheat 胚乳 endosperm. it It 可以 may be 用过的 used as a 除尘 灰尘 dusting flour in 地点 place of 玉米 corn 膳食 meal on 炉面包 hearth breads or 英语 English 松饼 muffins or in 热 hot 谷物 谷类 cereals. adm ADM 巨大的高筋面粉 GIGANTIC HIGH GLUTEN FLOUR 味道 Flavor: 特性 characteristic Premium 高 high 麸质 gluten, 春小麦粉。 spring wheat flour. adm ADM 格伦罗斯糕点 GLENROSE PASTRY 味道 Flavor: 特性 characteristic Glenrose 糕点 Pastry flour is 未漂白 unbleached and 主要 primarily 用过的 used in 饼干 biscuits and 糕点 pastries. adm ADM 收获 HARVEST QUEEN® AND 三 THREE 星星 STARS 味道 Flavor: 特性 characteristic Hearth and pan 面包 breads adm ADM 夏威夷甜面包基地 HAWAIIAN SWEET BREAD BASE 味道 Flavor: 特性 characteristic 应用 Application: 独特的配料混合，可制作出不欧且非常受欢迎的夏威夷甜面包。夏威夷面包 A unique blend of ingredients designed to produce the unusual and very popular Hawaiian Sweet Bread. Hawaiian Bread, 也称为葡萄牙面包 also referred to as Portuguese Bread, 通常以圆面包出售，未经切片出售。这是一个非常甜蜜的 is generally sold in round loaves and sold unsliced. It is a very sweet, 柔嫩而外观精美的面包，让 联想到热带水果的味道。 tender and visually appealing bread with a flavor reminiscent of tropical fruits. adm ADM 堪萨斯州钻石白全麦面粉 KANSAS DIAMOND WHITE WHOLE WHEAT FLOUR 味道 Flavor: 特性 characteristic adm ADM 雄伟的面粉 MAJESTIC FLOUR 味道 Flavor: 特性 characteristic Majestic 面粉 Flour can be 用过的 used in pan 面包 breads, 软卷 soft rolls, 硬卷 hard rolls, 炉面包 hearth breads, 汉堡包和热狗面包 hamburger and hot dog buns, 比萨饼皮和酵母发酵的甜品 pizza crusts and yeast-raised sweet goods adm ADM MONARCH® 高 HIGH 比 RATIO 蛋糕 CAKE 面粉 FLOUR 味道 Flavor: 特性 characteristic MONARCH® 高 HIGH 比 RATIO 蛋糕 CAKE 面粉 FLOUR is 用过的 used for 额外 extra 精细 fine 造粒 granulation, 氯化的 chlorinated adm ADM MONARCH® 糕点 PASTRY 面粉 FLOUR adm ADM SQ® 48 肉 MEAT 乳状液 EMULSION 黏合剂 BINDER 味道 Flavor: 特性 characteristic SQ® 48 is 改性 modified 面粉 wheat flour 生产的 生产 produced 特别 specifically for the 加拿大 can Canadian 肉 meat 行业 in灰尘 dustry. SQ®48 is a good source of 都 both 蛋白 protein and starch (糖类 carbohyd率 鼠 rate), 可用作制备肉制品的填充料。 and can be used as a filler binder in the production of prepared meat products. adm ADM 石磨全麦 STONE GROUND WHOLE WHEAT 味道 Flavor: 特性 characteristic 石磨全麦 STONE GROUND WHOLE WHEAT flour 已 has a 有些 somewhat 不同 different flavor and 质地 texture that 许多 many bakers bakers 偏爱 prefer for its its 促销 promotional value. 可用的 Available in 粗 coarse, 介质 medium, 和细颗粒。用于全麦面包 and fine granulations. Used in whole wheat breads, 全麦面包 whole wheat rolls, 和混合的小麦面包。 and blended wheat breads. adm ADM 天鹅酥粉 SWAN PASTRY FLOUR adm ADM 茶几蛋糕粉 TEA TABLE CAKE FLOUR adm ADM 烤 TOASTED NUTRISOY® 面粉 FLOUR adm ADM 顶级国王面粉 TOP KING FLOUR adm ADM 全麦面粉 WHOLE WHEAT FLOUR   安全信息 Safety Information:   危害识别 Hazards identification   物质或混合物的分类 Classification of the substance or mixture 根据29 cfr 1910（osha hcs）进行ghs分类 GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) 没有找到。 None found. ghs标签元素 GHS Label elements, 包括预防性声明 including precautionary statements   象形图 Pictogram   危险说明 Hazard statement(s) 没有找到。 None found. 防范说明 Precautionary statement(s) 没有找到。 None found. 口服/肠胃外毒性 Oral/Parenteral Toxicity: 未定 Not determined 皮肤毒性 Dermal Toxicity: 未定 Not determined 吸入毒性 Inhalation Toxicity: 未定 Not determined   使用安全信息 Safety in Use Information: 类别 Category: food starch and cosmetic agents 小麦粉用量建议 Recommendation for wheat flour usage levels up to:   不用于香水。 not for fragrance use.   小麦粉风味使用水平的建议值 Recommendation for wheat flour flavor usage levels up to:   不用于调味料。 not for flavor use.   安全参考 Safety references: 欧洲食品安全局（efsa EFSA）参考 : 科学的 Scientific 意见 Opinion on the 实证 substantiation of a 健康 health claim 有关 related to 高 high 纤维 fibre 酸面团 sour面团 dough 黑麦 rye 面包 bread and 减少 reduction of 餐后 post-prandial 血糖 glycaemic 回应 responses 根据 pursuant to Article 13(5) of 规 Regulation (ec EC) No 1924/2006 视图 View page or 视图 View pdf EPA ACToR:毒理学资料 Toxicology Data EPA物质注册服务（SRS） :注册表 Registry 国家过敏和传染病研究所 National Institute of Allergy and Infectious Diseases:数据 Data 普通小麦仁粉 triticum aestivum l. kernel flour chemidplus Chemidplus:0130498225   参考资料 References:   普通小麦仁粉 triticum aestivum l. kernel flour pubchem（sid） Pubchem (sid): 135273922   其他资料 Other Information: fda食品添加剂状况清单 FDA Listing of Food Additive Status: 视图 View 维基百科 Wikipedia: 视图 View 维基百科2 Wikipedia2: 视图2 View2 o FAO: 食品添加剂和污染物法典委员会第三十七届会议报告 REPORT OF THE 37th SESSION OF THE CODEX COMMITTEE ON FOOD ADDITIVES AND CONTAMINANTS   潜在搅拌机 Potential Blenders and 核心组件 core components note 没找到 None Found   潜在用途 Potential Uses:   磨料 abrasives   存在（自然 Occurrence (nature, food, 其他） other):note   小麦仁粉 wheat kernel flour 搜索 Search Trop 图片 Picture   同义词 Synonyms:   美国 american 美女 beauty   地图集 atlas flour progressive baker 面粉 flours 鹰 eagle 米尔斯 磨 mills 工匠 artisan 面包 bread flour 鹰 eagle 米尔斯 磨 mills organic 面包 bread flour adm ADM 蛋糕 cake flour monarch hi 比 鼠 ratio 蛋糕 cake flour tea table 蛋糕 cake flour   骑士 cavalier 高筋 高 high-麸质 gluten flour   指挥官 commander flour   conagra conagra 米尔斯 磨 mills h& H&R   碎 crushed wheat   统治者 dominator flour   durum durum 粗粮 semolina   鹰 eagle 米尔斯 磨 mills organic 所有的目的 all-purpose flour   鹰 eagle 米尔斯 磨 mills organic spring wheat   鹰 eagle 米尔斯 磨 mills organic 整个 whole wheat   farina farina   片状 flaky crust wheat flour   巨大 gigantic 高 high 麸质 gluten flour   玫瑰花 glenrose 糕点 pastry   金色的 golden 鹰 hawk flour 零售 retail 杂货店 grocery 面粉 flours   h& H&R 所有的目的 all-purpose flour   收获 harvest 女王 queen and 三 three 星星 stars   健康 健康 healthy 选择 choice 所有的目的 all-purpose flour with 超颗粒 ultra粮食 grain T1 & T2   hi 上升 rise 高筋 高 high-麸质 gluten flour   山胡桃 hickory flour primo 穆利诺 mulino 意大利风格 italian-style flour   king 迈达斯 midas 额外 extra 花式的 fancy   king 迈达斯 midas no.1 粗粮 semolina   king 迈达斯 midas 特别 special   吡咯 kyrol   壮丽的 magnifico 特别 special   雄伟 majestic flour   明尼苏达州 minnesota 女孩 girl   孟买 mumbai gold 新鲜 fresh chakki chakki atta atta   欧美 occident   organic 整个 whole wheat 鹰 eagle 米尔斯 磨 mills organic 糕点 pastry flour monarch 糕点 pastry flour swan 糕点 pastry flour   极性 polar 熊 bear flour   生产者 生产 producer   富豪 regal 高筋 高 high-麸质 gluten flour   知更鸟 robin 引擎盖 hood flour   柔软的 soft 整个 whole wheat   特别 special 整个 whole wheat and 结石 stone 地面 g回合 round flour   涌现 springup flour   结石 stone 地面 g回合 round 硬 hard 整个 whole wheat   结石 stone 地面 g回合 round 整个 whole wheat   top king flour la 尤尼卡 unica 玉米饼 tortilla flour   triticum aestivum kernel flour   triticum vulgare kernel flour   超颗粒 ultra粮食 grain � the 未来 future of 整个 whole 谷物 粮食 grains, 今天 today   超颗粒 ultra粮食 grain 柔软的 soft kansas 钻石 diamond 白 white 整个 whole 面粉 wheat flour 柔软的 soft 面粉 wheat flour sprouted 白 white spring 整个 whole 面粉 wheat flour 结石 stone-地面 g回合 round 整个 whole 面粉 wheat flour wheatselect 白 white spring 整个 whole 面粉 wheat flour 整个 whole 面粉 wheat flour pregelatinized 面粉 wheat flour –aquatex caribbean 面粉 wheat flours cracked wheat 块金 nuggets   白 white 喷雾 spray   冬季 winter 标准 standard 专利 patent   zf ZF plus and 胜利 triumph   文章 Articles: 信息 Info:华盛顿岛 Washington Island 已发布 PubMed:化葡萄糖氧化酶的制备及其在提高商品小麦粉制面包质量中的应用。 Preparation of immobilized glucose oxidase and its application in improving breadmaking quality of commercial wheat flour. 阶段 J-Stage:蛋白质组学分析小麦叶绿体蛋白复合物的系统策略 A Systematic Strategy for Proteomic Analysis of Chloroplast Protein Complexes in Wheat 信息 Info:厨师托尼·曼图亚诺 Chef Tony Mantuano 已发布 PubMed:氯化钠对酵母发酵产品小麦粉面团的影响ii。烘烤质量参数及其关系。 Impact of sodium chloride on wheat flour dough for yeast-leavened products. II. Baking quality parameters and their relationship. 信息 Info:首都 Capital 啤酒厂 Brewery | ed Ed 贾努斯 Janus | 农场 Farm and 麻雀 Sparrow 已发布 PubMed:通过mixolab回归模型预测的小麦粉生面团泡面仪特征。 Wheat flour dough Alveograph characteristics predicted by Mixolab regression models. 信息 Info:威斯康星州遇见纽约市 Wisconsin Meets New York City 已发布 PubMed:流变的 Rheological, 热机械的 thermo-mechanical, 和小米面粉混合物的烘烤性能。 and baking properties of wheat-millet flour blends. 信息 Info:水芹春面包店 Cress Spring Bakery 已发布 PubMed:分析型 Analytical, 各种品牌的强化和非强化小麦粉的营养和生物学评估。 nutritional and biological evaluation of various brands of fortified and non-fortified wheat flour. 已发布 PubMed:组件解析 Component-resolved 诊断 diagnosis of 面粉 wheat flour 过敏 allergy in baker's 哮喘 asthma. 已发布 PubMed:利用酵母发酵和小麦混合物 Use of sourdough fermentation and mixture of wheat, 鹰嘴豆 chickpea, 小扁豆和豆粉增强营养 lentil and bean flours for enhancing the nutritional, 白面包的质地和感官特性。 texture and sensory characteristics of white bread. 已发布 PubMed:氧化淀粉在纯烤鸡块中的应用 Application of oxidized starch in bake-only chicken nuggets. 已发布 PubMed:由不同面粉组合制成的无麸质饼干的质量特征。 Quality characteristics of gluten free cookies prepared from different flour combinations. 已发布 PubMed:收获日期对bns 小麦粉和ed头品质的影响 [Effects of harvest date on quality of BNS hybrid wheat flour and steamed bread]. 已发布 PubMed:评估直链淀粉和一致的葡萄提取物粉末替代对在不同温度下生产的小麦粉挤出物理化性质的影响。 Evaluating the effects of amylose and Concord grape extract powder substitution on physicochemical properties of wheat flour extrudates produced at different temperatures. 已发布 PubMed:糖结合使用Zic-hilic和棉绒来探索小麦面粉白蛋白的糖蛋白组。 Glycopeptide Enrichment Using a Combination of ZIC-HILIC and Cotton Wool for Exploring the Glycoproteome of Wheat Flour Albumins. 已发布 PubMed:使用多变量分析对普通小麦（普通小麦）和拼粉（普通小麦）的脂溶性成分进行表征。 Characterization of the liposoluble fraction of common wheat (Triticum aestivum) and spelt (T. aestivum ssp. spelta) flours using multivariate analysis. 已发布 PubMed:脱脂大豆粉的添加对椒盐脆饼型产品的质量和稳定性的影响。 Influence of defatted soy flour addition on the quality and stability of pretzel type product. 已发布 PubMed:铁和锌对小麦籽粒的生物强化作用 Biofortification of wheat grain with iron and zinc: 整合新型基因组资源和模型农作物的知识。 integrating novel genomic resources and knowledge from model crops. 已发布 PubMed:吸入小麦粉对痰液中脑源性橙花营养因子的影响 Effect of inhalation exposure to wheat flour on sputum levels of brain-derived neurotrophic factor. 已发布 PubMed:3-7％脱脂大豆粉强化小麦面包，改善配方 Fortification of wheat bread with 3-7% defatted soy flour improves formulation, 感官特征 organoleptic characteristics, 和老鼠的生长速度。 and rat growth rate. 已发布 PubMed:通过定量二维凝胶电泳和串联质谱测定小麦面筋聚合物级分的蛋白质组成。 Protein composition of wheat gluten polymer fractions determined by quantitative two-dimensional gel electrophoresis and tandem mass spectrometry. 已发布 PubMed:食用含10％脂肪的香肠和添加的小麦或黑麦麸后的食欲和食物摄入。 Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran. 已发布 PubMed:食用含10％脂肪的香肠和添加的小麦或黑麦麸后的食欲和食物摄入。 Appetite and food intake after consumption of sausages with 10% fat and added wheat or rye bran. 已发布 PubMed:全麦面粉对中国传统sachima品质的影响 Effect of whole wheat flour on the quality of traditional Chinese Sachima. 已发布 PubMed:高压釜Comparison of autoclave, 微波 microwave, ir和uv-c稳定全麦面粉麸皮部分对全麦面包的营养特性的影响。 IR and UV-C stabilization of whole wheat flour branny fractions upon the nutritional properties of whole wheat bread. 已发布 PubMed:传统小麦粉条的增值。 Value addition of traditional wheat flour vermicelli. 已发布 PubMed:该功能用于估算小麦粉制粉过程的分离效率。 The function for estimating the separation efficiency of the wheat flour milling process. 已发布 PubMed:蜡质小麦粉的流变和糊化特性的研究。 Studies on the rheological and gelatinization characteristics of waxy wheat flour. 已发布 PubMed:小麦制面包的质量特征 Quality characteristics of bread produced from wheat, 大米和玉米粉。 rice and maize flours. 已发布 PubMed:纤维作为降低油脂含量的油炸低脂油的添加剂。 Fibres as an additive for oil reduction in deep fat fried poori. 已发布 PubMed:豌豆粉和and菜籽粉的脱水混合物对流变学的影响 Effect of blends of dehydrated green pea flour and amaranth seed flour on the rheological, 微观结构和面食制作质量。 microstructure and pasta making quality. 已发布 PubMed:用avenin样b基因转化普通小麦（triticum aestivum l。）可以改善面粉的混合特性。 Transformation of common wheat (Triticum aestivum L.) with avenin-like b gene improves flour mixing properties. 已发布 PubMed:外部工厂对小麦粉强化程序的监控 External mill monitoring of wheat flour fortification programs: 使用约旦的经验为计划经理提供的一种方法。 an approach for program managers using experiences from Jordan. 已发布 PubMed:色多发球果吡喃糖氧化酶的影响 Impact of pyranose oxidase from Trametes multicolor, 黑曲霉中的葡萄糖氧化酶和过氧化氢对小麦面筋-淀粉分离中蛋白质 的影响 glucose oxidase from Aspergillus niger and hydrogen peroxide on protein agglomeration in wheat flour gluten-starch separation. 已发布 PubMed:一种用微量营养素强化面粉3年后，评估乌兹别克斯坦育龄妇女铁和叶酸状况的新颖方法。 A novel approach to evaluating the iron and folate status of women of reproductive age in Uzbekistan after 3 years of flour fortification with micronutrients. 已发布 PubMed:面团如何影响发酵的发酵食品的功能特性。 How the sourdough may affect the functional features of leavened baked goods. 已发布 PubMed:fe的生物可及部分的评估 Evaluation of the bioaccessible fractions of Fe, zn Zn, 婴儿食品中的铜和锰。 Cu and Mn in baby foods. 已发布 PubMed: 班巴拉花生粉（vigna 地下 subterranea（l。）verdc。）补充剂对化学物质的影响 , 物理 physical, 小麦面包的营养和感官评估。 nutritional and sensory evaluation of wheat bread. 已发布 PubMed:β-葡聚糖和大麦粉对小麦薄饼的防霉效果。 Anti-staling effects of β-glucan and barley flour in wheat flour chapatti. 已发布 PubMed:叶酸强化小麦粉对辣椒橙花管缺陷发生率的影响 [Effects of wheat flour fortification with folic acid on the prevalence of neural tube defects in Chile]. 已发布 PubMed:玉米副产品掺入对小麦粉和粗面粉烘焙和挤压产品质量的影响。 Effect of incorporation of corn byproducts on quality of baked and extruded products from wheat flour and semolina. 已发布 PubMed:小麦（triticum aestivum l。）谷物中与发育相关的微生物。 Development-associated microRNAs in grains of wheat (Triticum aestivum L.). 已发布 PubMed:有机和传统生产的小麦粉的营养价值和食品安全性的比较。 A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours. 已发布 PubMed:某些东盟国家的强化盐和面粉的监管监控系统。 Regulatory monitoring systems of fortified salt and wheat flour in selected ASEAN countries. 已发布 PubMed:在阿根廷的一家小麦面粉厂中进行了分支杆菌的研究。 Mycoflora study in a wheat flour mill of Argentina. 已发布 PubMed:顶空吸附萃取-气相色谱法分析小麦中的部分风味化合物 [Analysis of part of flavor compounds in wheat by headspace sorptive extraction-gas chromatography]. 已发布 PubMed:混合时间和硬脂酰乳酸钠对小麦粉面团烘烤过程中面筋聚合的影响。 Impact of mixing time and sodium stearoyl lactylate on gluten polymerization during baking of wheat flour dough. 已发布 PubMed:糯米粉替代小麦粉对面糊和冻融饼特性的影响 Influence of waxy rice flour substitution for wheat flour on characteristics of batter and freeze-thawed cake. 已发布 PubMed:麸皮和短裤的小麦粉的烘烤特性和生化成分。 Baking properties and biochemical composition of wheat flour with bran and shorts. 已发布 PubMed:微生物转谷氨酰胺酶对小麦粉诱导的麦醇溶蛋白的生化修饰。 Biochemical modifications of gliadins induced by microbial transglutaminase on wheat flour. 已发布 PubMed:春小麦粉中水可提取的阿拉伯木聚糖的表征 Characterization of water extractable arabinoxylans from a spring wheat flour: 流变性质和微观结构。 rheological properties and microstructure. 已发布 PubMed:面包小麦（普通小麦）中Avenin-like b蛋白的过表达通过将其掺入谷蛋白聚合物中来改善面团混合性能。 Overexpression of avenin-like b proteins in bread wheat (Triticum aestivum L.) improves dough mixing properties by their incorporation into glutenin polymers. 已发布 PubMed:硬质小麦粉吸附水的部分摩尔体积的膨胀计量法。 Dilatometric measurement of the partial molar volume of water sorbed to durum wheat flour. 已发布 PubMed:小麦粉中的金属；比较研究和安全控制。 Metals in wheat flour; comparative study and safety control. 已发布 PubMed:气相色谱-氮磷检测之前，通过超声辅助萃取和中空纤维液相微萃取技术测定谷物类婴儿食品和小麦粉中的有机磷农药和代谢物。 Determination of organophosphorus pesticides and metabolites in cereal-based baby foods and wheat flour by means of ultrasound-assisted extraction and hollow-fiber liquid-phase microextraction prior to gas chromatography with nitrogen phosphorus detection. 已发布 PubMed: 超高效液相色谱-飞行时间质谱（uplc-tof / ms）研究了二甲双胍对饮食诱发的肥胖小鼠尿代谢产物的影响。 已发布 PubMed:热处理对小麦面团流变学和小麦蛋白质溶解度的影响 Effect of heat treatment on wheat dough rheology and wheat protein solubility. 已发布 PubMed:在面包中使用单宁和非单宁高粱（高粱）的全谷物和精制面粉。 Use of whole grain and refined flour from tannin and non-tannin sorghum (Sorghum bicolor (L.) Moench) varieties in frybread. 已发布 PubMed: 尾穗苋粉（苋菜 amaranthus mantegazzianus）对面包小麦面食技术和感官品质的影响。 已发布 PubMed:太妃糖粉在面包中的适用性 The suitability of teff flour in bread, 夹心蛋糕 layer cakes, 饼干和饼干。 cookies and biscuits. 已发布 PubMed:常规和低 烤箱中烹制的小麦粉衍生产品中热处理标记的评估。 Evaluation of thermal treatment markers in wheat flour-derived products cooked in conventional and in low-emissivity ovens. 已发布 PubMed:近红外光谱法定量测定面粉中石灰的研究 [Research on the quantitative determination of lime in wheat flour by near-infrared spectroscopy]. 已发布 PubMed:小麦调理过程中加盐溶液对全麦面粉脂肪酶活性和脂质稳定性的影响 Effect of salt solutions applied during wheat conditioning on lipase activity and lipid stability of whole wheat flour. 已发布 PubMed:用未成熟小麦籽粒的面粉和精选的产生葡聚糖的乳酸菌制备的面包中的益生元含量。 Prebiotic content of bread prepared with flour from immature wheat grain and selected dextran-producing lactic acid bacteria. 已发布 PubMed:rp-hplc和化学计量学在工业面包制作过程监控环境中表征小麦面粉的蛋白质。 RP-HPLC and chemometrics for wheat flour protein characterisation in an industrial bread-making process monitoring context. 已发布 PubMed: 香蕉（musa acuminata x balbisiana balbisiana cv cv。awak）假茎粉部分替代的小麦面包的理化特性和感官评估。 已发布 PubMed:含果糖的无纤维白面粉提供了更好的代谢综合症模型。 Fiber-free white flour with fructose offers a better model of metabolic syndrome. 已发布 PubMed:面粉中镰刀菌真菌毒素参考物质的开发和认证。 Development and certification of a reference material for Fusarium mycotoxins in wheat flour. 已发布 PubMed:用不同的铁化合物强化小麦粉和玉米粉 Fortification of wheat flour and maize meal with different iron compounds: 一系列烘烤试验的结果。 results of a series of baking trials. 已发布 PubMed:南非的面粉设防 Flour fortification in South Africa: 零售点实施后的微量营养素水平调查。 post-implementation survey of micronutrient levels at point of retail. 已发布 PubMed:伊朗高风险地区小麦粉中的黄曲霉毒素污染和食道癌的风险。 Aflatoxin contamination of wheat flour and the risk of esophageal cancer in a high risk area in Iran. 已发布 PubMed:哥斯达黎加夜开花仙人掌果实提取物蜡状的蜡状。苦瓜果实提取物提取物 Comparative proteomic analysis of the effect of temperature and fertilizer on gliadin and glutenin accumulation in the developing endosperm and flour from Triticum aestivum L. cv. Butte 86. 已发布 PubMed:水热法的作用 Effect of incorporating hydrothermal, 在燕麦粉上煮熟和脱脂的燕麦，具有小麦粉的抗氧化和薄煎饼制造特性。 kilned and defatted oats on antioxidant and chapatti making properties of wheat flour. 已发布 PubMed:猪肠粉磨制小麦副产物的降解和发酵特性的体外研究。 Degradation and fermentation characteristics of wheat coproducts from flour milling in the pig intestine studied in vitro. 已发布 PubMed:近红外光谱和多元分析来评估小麦粉面团的膨松性和面包性能。 Near infrared spectroscopy and multivariate analysis to evaluate wheat flour doughs leavening and bread properties. 已发布 PubMed:合成的聚乙二醇化阿魏酸与阿魏酸和市售表面活性剂相比对小麦粉面团和面包性能的影响 Effect of new synthetic PEGylated ferulic acids in comparison with ferulic acid and commercial surfactants on the properties of wheat flour dough and bread. 已发布 PubMed:用维生素a和三种铁源强化的小麦粉的理化分析和使用这些面粉的面包的感官分析。 Physicochemical analysis of wheat flour fortified with vitamin A and three types of iron source and sensory analysis of bread using these flours. 已发布 PubMed:小麦粉基丙酸发酵 Wheat flour based propionic acid fermentation: 一种经济方法。 an economic approach. 已发布 PubMed:特强普通小麦（triticum aestivum l。）的新鲜面食制作性能评估。 Evaluation of fresh pasta-making properties of extra-strong common wheat (Triticum aestivum L.). 已发布 PubMed:职业性吸入高浓度小麦粉尘引起的呼吸道疾病。 Respiratory morbidity induced by occupational inhalation exposure to high concentrations of wheat flour dust. 已发布 PubMed:小麦育成后，面筋疾病的增加是否可以归因于小麦面筋含量的增加？ Can an increase in celiac disease be attributed to an increase in the gluten content of wheat as a consequence of wheat breeding? 已发布 PubMed:小麦粉的存在对蛋清蛋白抗原活性的影响。 The influence of the presence of wheat flour on the antigenic activities of egg white proteins. 已发布 PubMed:强化锌对低提取小麦粉和硫酸亚铁强化铁吸收的影响。 Effect of zinc sulfate fortificant on iron absorption from low extraction wheat flour co-fortified with ferrous sulfate. 已发布 PubMed:基因型的影响 Effect of genotype, 环境 environment, 及其对软质小麦粉的植物化学成分和抗氧化性能的相互作用。 and their interaction on phytochemical compositions and antioxidant properties of soft winter wheat flour. 已发布 PubMed:面包的质量加上蘑菇菌丝体。 Quality of bread supplemented with mushroom mycelia. 已发布 PubMed:高分子量谷蛋白亚基重复域中的半胱氨酸会干扰小麦面团的混合特性。 A cysteine in the repetitive domain of a high-molecular-weight glutenin subunit interferes with the mixing properties of wheat dough. 已发布 PubMed:低热量的面包，用炭化的纤维素颗粒和小麦粉烘烤，以消除消化道中有毒的x吨食用色素。 Low-calorie bread baked with charred cellulose granules and wheat flour to eliminate toxic xanthene food dye in the alimentary canal. 已发布 PubMed:哥伦斯坦省小麦粉样品中的黄曲霉毒素污染 Aflatoxin contamination in wheat flour samples from golestan province, 伊朗东北。 northeast of iran. 已发布 PubMed:强化白小麦粉制成的阿拉伯面包进行铁斑测试的性能。 Performance of iron spot test with Arabic bread made from fortified white wheat flour. 已发布 PubMed:铁强化面粉和女性铁缺乏症。 Iron-fortified wheat flour and iron deficiency among women. 已发布 PubMed: edta EDTA强化的小麦粉对学龄儿童尿锌排泄的影响。 已发布 PubMed:抗氧化剂评估 Evaluation of antioxidant, 流变的 Rheological, 小麦粉面团和含姜黄粉的蛋糕的物理和感官特性。 physical and sensorial properties of wheat flour dough and cake containing turmeric powder. 已发布 PubMed:葡萄籽作为面包生产中的功能性食品成分。 Grape seed as a functional food ingredient in bread-making. 已发布 PubMed:高粱粉对扁面包体外淀粉消化率的影响 Influence of sorghum flour addition on flat bread in vitro starch digestibility, 抗氧化能力和消费者接受度。 antioxidant capacity and consumer acceptability. 已发布 PubMed:全麦粉中内源性阿魏酸对面包皮香气的影响 Influence of endogenous ferulic acid in whole wheat flour on bread crust aroma. 已发布 PubMed:污染的日本小麦品种的制粉过程中以及用小麦粉制成的乌冬面的烹饪过程中，放射性铯（134cs和137cs）的动态变化。 Dynamics of radioactive cesium (134Cs and 137Cs) during the milling of contaminated Japanese wheat cultivars and during the cooking of udon noodles made from wheat flour. 已发布 PubMed:小麦粉中的职业蛋白接触性皮炎，对α-淀粉酶抑制剂具有反应活性。 Occupational protein contact dermatitis from wheat flour with IgE reactivity against α-amylase inhibitor. 已发布 PubMed:全麦面粉的铁强化可以减少印度学龄儿童的铁缺乏症和铁缺乏症贫血，并增加体内铁的含量。 Iron fortification of whole wheat flour reduces iron deficiency and iron deficiency anemia and increases body iron stores in Indian school-aged children. 已发布 PubMed:评估了受臭氧处理影响的小麦粉的质量特征和新鲜面条的保质期。 Evaluation the quality characteristics of wheat flour and shelf-life of fresh noodles as affected by ozone treatment. 已发布 PubMed:高温处理的含淀粉食物模型系统中的呋喃含量 Furan occurrence in starchy food model systems processed at high temperatures: 抗坏血酸和加热条件的影响。 effect of ascorbic acid and heating conditions. 已发布 PubMed:用普通和蜡状的全麦面粉代替面团和烘烤性能。 Substituting normal and waxy-type whole wheat flour on dough and baking properties. 已发布 PubMed:强化面粉在西北乡村改善维生素和矿物质摄入以及营养状况的功效。 Effectiveness of fortified flour for enhancement of vitamin and mineral intakes and nutrition status in northwest Chinese villages. 已发布 PubMed:jazan地区条件下储存的小麦粉中的真菌种类和红面粉甲虫。 Fungi species and red flour beetle in stored wheat flour under Jazan region conditions. 已发布 PubMed:面包小麦品种（triticum aestivum l。）中正在发育的籽粒的蛋白质组学表征。 Proteome characterization of developing grains in bread wheat cultivars (Triticum aestivum L.). 已发布 PubMed:植物化学成分 Phytochemical compositions, 和抗氧化性能 and antioxidant properties, 和小麦粉的抗增殖活性。 and antiproliferative activities of wheat flour. 已发布 PubMed:面粉特性对海绵蛋糕品质的影响 Effect of wheat flour characteristics on sponge cake quality. 已发布 PubMed: 墨西哥牛至（lippia berlandieri berlandieri schauer）精油对小麦粉基培养基的抗真菌作用。 已发布 PubMed:小麦粉中植物酯酶的催化特性。 Catalytic characteristics of plant-esterase from wheat flour. 已发布 PubMed:用叶酸强化小麦粉 Wheat flour fortification with folic acid: 辣椒中橙花管缺陷率的变化。 changes in neural tube defects rates in Chile. 已发布 PubMed:补充了克面粉的小麦粉曲奇的营养和功能评估。 Nutritional and functional evaluation of wheat flour cookies supplemented with gram flour. 已发布 PubMed:hpmc对由角豆胚芽面粉-淀粉混合物制成的无麦面包品质的影响。 Effect of HPMC on the quality of wheat-free bread made from carob germ flour-starch mixtures. 已发布 PubMed:麦麸微粒减少了甜甜圈的脂肪吸收。 Reduction in fat uptake of doughnut by microparticulated wheat bran. 已发布 PubMed:土壤化学特性和小麦基因型对小麦整体粉中微量营养元素和有毒元素含量的影响。 Soil chemicals properties and wheat genotype impact on micronutrient and toxic elements content in wheat integral flour. 已发布 PubMed:印度社会安全网计划作为引入小麦面粉强化的平台 Indian social safety net programs as platforms for introducing wheat flour fortification: 古吉拉特邦的个案研究 a case study of Gujarat, 印度。 India. 已发布 PubMed:甜和顽强的气味。底色和干透的香气展现出持久的干燥感，结合独特的甜味非常独特。特点是干粉尘 Starch characteristics of transgenic wheat (Triticum aestivum L.) overexpressing the Dx5 high molecular weight glutenin subunit are substantially equivalent to those in nonmodified wheat. 已发布 PubMed:酶水解对不同类型小麦粉糊化特性的影响 Effects of enzymatic hydrolysis of protein on the pasting properties of different types of wheat flour. 已发布 PubMed:白介素18基因多态性对烘焙工 对小麦粉过敏的影响 Effect of interleukin-18 gene polymorphisms on sensitization to wheat flour in bakery workers. 已发布 PubMed:小麦粉中提取的α-萘乙酸酯酶抑制酶解法测定蔬菜中有机磷农药残留量 Determination of organophosphorus pesticide residues in vegetables by an enzyme inhibition method using α-naphthyl acetate esterase extracted from wheat flour. 已发布 PubMed:对面粉玉米饼质量和可接受性的影响 Effect of sourdough on quality and acceptability of wheat flour tortillas. 已发布 PubMed:伊朗西南部面粉厂工 的肺功能和皮肤刺试验。 Lung function and skin prick test in wheat flour mill workers in Southwestern Iran. 已发布 PubMed:芽糙米对小麦薄粉饼抗氧化性能的影响 Effects of incorporating germinated brown rice on the antioxidant properties of wheat flour chapatti. 已发布 PubMed:植物化学成分 Phytochemical compositions, 消炎（药 anti-inflammatory, 和全麦粉的抗增殖活性。 and antiproliferative activity of whole wheat flour. 已发布 PubMed: 各种核磁共振 NMR光谱法揭示了从小麦粉中提取的阿拉伯木聚糖膜中的结构和组织。 已发布 PubMed:微波消解-高分辨连续谱源石墨炉原子吸收光谱法测定面粉中的铝 [Determination of aluminum in wheat flour food by microwave digestion-high resolution continuum source graphite furnace atomic absorption spectrometry]. 已发布 PubMed:近红外漫反射光谱技术检测小麦粉中的过氧化苯甲酰 [Detection of benzoyl peroxide in wheat flour by NIR diffuse reflectance spectroscopy technique]. 已发布 PubMed:脱脂米糠强化小麦薄饼制作小麦粉的研究。 Studies on fortification of wheat flour with defatted rice bran for chapati making. 已发布 PubMed:[摩洛哥食用的小麦粉​​的微生物质量]。 [Microbiological quality of wheat flour consumed in Morocco]. 已发布 PubMed:感官评估等级和水分含量表明，大豆可以替代花生酱全麦饼干中的通用小麦粉。 Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers. 已发布 PubMed:木薯纤维作为饼干状产品中的一种成分的益生元作用。 Prebiotic effects of cassava fibre as an ingredient in cracker-like products. 已发布 PubMed: talalomyces emersonii emersonii热稳定酶混合物的表征及其在小麦面团流变学中的应用。 已发布 PubMed:基于连续化学反应，通过正甲氧基罗丹明-6g螺内酰胺对小麦粉中的过氧化苯甲酰进行简单，快速的荧光检测。 Simple and fast fluorescence detection of benzoyl peroxide in wheat flour by N-methoxy rhodamine-6G spirolactam based on consecutive chemical reactions. 已发布 PubMed:酸对强化小麦粉流变学和制面包特性的影响。 Influence of organic acids on rheological and bread-making characteristics of fortified wheat flour. 已发布 PubMed:分泌组学鉴定出与大麦和小麦相互作用涉及的镰孢镰刀菌蛋白。 Secretomics identifies Fusarium graminearum proteins involved in the interaction with barley and wheat. 已发布 PubMed:过氧化苯甲酰的测定 Determination of benzoyl peroxide, 作为苯甲酸 as benzoic acid, 通过毛细管电泳与hplc进行比较。 in wheat flour by capillary electrophoresis compared with HPLC. 已发布 PubMed:在面粉厂中接触可吸入粉尘和麦醇溶蛋白。 Exposure to respirable flour dust and gliadin in wheat flour mills. 已发布 PubMed:可溶性膳食纤维的增强 Enhancement of soluble dietary fibre, 淀粉酶和木聚糖酶处理的全麦面粉面团制备的薄煎饼中的多酚和抗氧化性能。 polyphenols and antioxidant properties of chapatis prepared from whole wheat flour dough treated with amylases and xylanase. 已发布 PubMed:鉴定 Identification of 遗传的 基因 genetic 因素 因子 factors 控制 controlling kernel 硬度 硬 hardness and 有关 related 特质 traits its in a 重组的 recombinant 自交系 inbred 口 population 派生的 derived from a 柔软的 soft × '额外 extra-柔软的 soft' wheat (小麦 Triticum aestivum L.) 交叉 cross. 已发布 PubMed:氯化钠对酵母发酵产品小麦粉面团的影响一世。流变特性。 Impact of sodium chloride on wheat flour dough for yeast-leavened products. I. Rheological attributes. 已发布 PubMed:jazan地区条件下储存的小麦粉中的真菌种类和红面粉甲虫。 Fungi species and red flour beetle in stored wheat flour under Jazan region conditions. 已发布 PubMed:感官评估等级和水分含量表明，大豆可以替代花生酱全麦饼干中的通用小麦粉。 Sensory evaluation ratings and moisture contents show that soy is acceptable as a partial replacement for all-purpose wheat flour in peanut butter graham crackers. 已发布 PubMed:芽条件会影响小麦芽的糙米复合粉和面包配方的选定质量。 Germination conditions affect selected quality of composite wheat-germinated brown rice flour and bread formulations. 已发布 PubMed:胡芦巴面包 Fenugreek bread: 糖尿病的治疗方法。 a treatment for diabetes mellitus. 已发布 PubMed:[用膨化的米糠代替小麦粉和木薯淀粉制成的曲奇的质量]。 [Quality of cookies formulated with extruded rice bran in substitution to wheat flour and cassava starch]. 已发布 PubMed:辅以谷物粉的鸭肉香肠的特性。 Properties of duck meat sausages supplemented with cereal flours. 已发布 PubMed:减少源自小麦和马铃薯的原料中的丙烯酰胺前体。 Reducing acrylamide precursors in raw materials derived from wheat and potato. 已发布 PubMed:使用挤压法预煮麸皮丰富的小麦粉 Precooked bran-enriched wheat flour using extrusion: 膳食纤维概况和感觉特征。 dietary fiber profile and sensory characteristics. 已发布 PubMed:干颗粒包衣技术制备低脂摄取甜甜圈。 Preparation of low-fat uptake doughnut by dry particle coating technique. 已发布 PubMed: 全麦粉和扁面包中铁的储存稳定性的比较研究（馕 naan）。 已发布 PubMed:乳酸钙强化通用小麦粉玉米饼 Fortification of all-purpose wheat-flour tortillas with calcium lactate, 碳酸钙 calcium carbonate, 或柠檬酸钙是可以接受的。 or calcium citrate is acceptable. 已发布 PubMed:鉴定在挤压马铃薯零食的制备过程中形成的强味剂。 Identification of potent odorants formed during the preparation of extruded potato snacks. 已发布 PubMed:膳食粉对大鼠的降胆固醇和降血糖作用。 Hypocholestrolemic and hypoglycemic effects of dietetic flour in rats. 已发布 PubMed: 和酸碱度 pH值对小麦粉挤压蒸煮过程中风味挥发物生成的影响。 已发布 PubMed:南瓜种子产品用于面包强化的评估。 Evaluation of pumpkin seed products for bread fortification. 已发布 PubMed:[脱脂玉米胚芽在烘焙产品制成的面粉中的使用]。 [The use of deffated corn germ in flour manufactured to bakery products]. 已发布 PubMed:[用脱脂棕榈粉代替小麦粉 [Substitution of wheat flour by defatted palm meal flour, 饼干和面包制备中膳食纤维的丰富来源]。 rich source of dietetic fiber in the preparation of cookies and breads]. 已发布 PubMed:小麦产品可以替代大米。 Wheat products as acceptable substitutes for rice. 已发布 PubMed:智利榛果甜饼干的表征。 Characterization of Chilean hazel nut sweet cookies. 已发布 PubMed:烘焙产品中的藜麦粉。 Quinoa flour in baked products.

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