摘要
使用添加剂对面粉品质进行改良是面粉行业发展的必然趋势,大豆粉作为一种新型的天然添加剂已经引起广泛关注。大豆粉对面粉色泽和筋力、对面团的流变特性,对面制品的营养品质、食用品质都有很大的影响,但要合理添加。
Using additives to improve the quality of wheat flour is the inevitable trend. As a new natural additive,soybean flour has been widespread concern.This paper discussed the effect of soybean flour on wheat flour and wheat flour products.
出处
《粮食加工》
2008年第1期75-77,共3页
Grain Processing
关键词
大豆粉
面粉
品质
soybean flour
wheat flour
quality
