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标题：Optimization of saturated fatty acids and unsaturated fatty acids at the grain, flours and bakery products
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作者：STELUTA RADU ; LUMINITA PÎRVULESCU
期刊名称：Universitatea de Stinte Agricole si Medicina Veterinaria a Banatului Timisoara. Lucrari Stiintifice. Seria I. Management Agricol
印刷版ISSN：1453-1410
出版年度：2012
卷号：XIV
期号：2
页码：297-305
出版社：Universitatea de Stiinte Agricole si Medicina Veterinara a Banatului Timisoara
摘要：Through research I am pursuing the identification of balanced food resources of energy and the nutrient. Thus, the experiment concerned the determination of saturated fatty, monounsaturated and polyunsaturated fatty acids to the grain and edible flours obtained there from. Studies on grain and flours from watching millet contains 2,23% linoleic acid and oleic acid 0.72%, wheat contains significant amounts of linoleic acid (0,92-1.00%) and oleic acid (0.25-0,48%), rye 0,99% linoleic acid and oleic acid 0.2%. This unsaturated lipids and their retention after heat treatment influences the quality of their famous bakery and nourishing for the human body