摘要
面粉品质是影响馒头品质最根本的因素,对面粉中三大营养组分蛋白质、淀粉和脂类对馒头品质影响的研究进展进行综述,希望为馒头专用粉的生产及优质馒头的制作提供理论依据。
Flour quality is the most basic influencing factor on the quality of steamed bread. Research progress on the effects of flour nutrients including protein, starch and lipid on the quality of steamed bread was reviewed,sincerely hope to provide a theoretical basis for production and making high quality steamed bread.
出处
《粮食加工》
2014年第5期20-23,共4页
Grain Processing
关键词
面粉
蛋白质
淀粉
脂类
馒头品质
研究进展
flour
protein
starch
lipids
steamed bread quality
study development
