摘要
面条是我国传统的主食面制品,其品质也是评价小麦籽粒品质和面粉品质的主要依据。介绍了几种小麦及小麦粉理化指标的研究方法,并浅述了对面条品质影响的研究进展。
Noodle is one of the traditional staple foods in China.Evaluation of noodle-making quality is essential evidence for wheat and flour quality.The methods to research the physicochemical indexes of wheat and wheat flour were introduced,and the research progress of the effect on noodle-making quality was reviewed.
出处
《粮油食品科技》
2011年第5期1-4,7,共5页
Science and Technology of Cereals,Oils and Foods
基金
质检公益性研究专项(201110259)
关键词
面条
小麦
理化特性
相关性
noodle
wheat
physicochemical property
relativity
