摘要
将不同品质的基础粉按科学比例混合搭配,佐以添加剂或改良剂,从而改变面粉流变学特性,可以生产出种类繁多的优质专用粉。概述了我国学者在配粉研究方面的基础理论,并列举了在我国传统主食馒头、面条专用粉方面的研究成果。
To bring different qualities based flour mixed with by scientific proportion,accompanied additive or modifier,thereby changing the rheological properties of wheat flour can produce a wide variety of high-quality professional flour.Overview of Chinese scholars in the flour with the basic theory research,and listed in our tra-ditional staple bread,noodle flour of research results.
出处
《粮食加工》
2010年第5期29-31,共3页
Grain Processing
基金
农业部农业科技跨越计划(2008跨35)
关键词
专用粉
配粉
流变学特性
tailored flour
flour-mixing
rheological properties
