摘要
由法国粮食出口协会、河南工业大学以及广东白燕粮油实业有限公司等组成的联合试验小组,分别研究测定了两种法国小麦(蛋白质含量分别为11%、12%)、美国硬红春麦(DNS)和国产高筋麦、国产低筋麦五种小麦粉的理化特性,并进行了烘焙和蒸煮对比试验。结果表明:法国小麦具有面筋指数高、面团流变学特性较好等品质特点;同时法国小麦也具有很好的蒸煮特性,尤其是制作广式馒头时。
A united experimental group composed of French Cereals Export Association, Henan University of Technology and Guangzhou Baiyan Food and Oil Industry Co. , Ltd. , studied the physicochemical properties of five kinds of wheat including two French varieties （protein content is 11% and 12% respectively） , American hard red spring wheat （DNS） , Chinese high gluten and low gluten wheat respectively. The comparison experiments of baking and steaming were carried out. The results showed that French wheat had good physieochemieal properties such as high gluten index and good dough rheology property. French wheat also had an excellent steaming property, especially in making Chinese steamed bread in southern style.
出处
《粮食与饲料工业》
CAS
北大核心
2006年第9期9-10,14,共3页
Cereal & Feed Industry
关键词
法国小麦
理化特性
面制食品
French wheat
physicochemical properties
flour foods
