2019-2021年西藏青稞脱皮率与营养分布、加工特性关系数据集

以西藏青稞为原料，系统研究燕麦脱皮率与燕麦加工特性和营养分布的关系。(1)研究比较青稞原料籽粒，不同脱皮率下青稞麸皮和青稞米中的营养品质；（2）研究比较青稞粉、不同脱皮率下青稞粉的流变学性质；（3）研究比较青稞粉、不同脱皮率下青稞粉的蛋白功能特性；（4）研究比较青稞粉、不同脱皮率下青稞粉的吸水吸油能力Taking Tibetan highland barley as the raw material, this study systematically investigates the relationship between the dehulling rate of highland barley and its processing characteristics and nutrient distribution. (1) Compare and analyze the nutritional quality of highland barley bran and highland barley rice under different dehulling rates, using highland barley grains as the raw material; (2) Compare and investigate the rheological properties of the original highland barley flour and highland barley flour prepared at different dehulling rates; (3) Compare and investigate the protein functional properties of the original highland barley flour and highland barley flour prepared at different dehulling rates; (4) Compare and investigate the water and oil absorption capacities of the original highland barley flour and highland barley flour prepared at different dehulling rates.