The scientific demonstration of improving baking quality and enriching natural nutrition of patent flour by means of the rich nutritious constituent of wheat aleurone layer tissue.

• 本文从小麦籽实糊粉层细胞组织具有丰富的营养成分方面进行了分析;对改良和强化优质面粉烘焙品质及保持天然营养成分进行了科学的论证。