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| 利用配粉技术提高小麦粉质量 | |
| 引用本文： | 卢晓花,柴守玺. 利用配粉技术提高小麦粉质量[J]. 西部粮油科技, 2010, 35(5): 29-31 |
| 作者姓名： | 卢晓花 柴守玺 |
| 作者单位： | 甘肃农业大学农学院,兰州,730070 |
| 基金项目： | 农业部农业科技跨越计划 |
| 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。 |
| 关 键 词： | 专用粉 配粉 流变学特性 |
To Improve the Quality of Wheat Flour with Flour Blending Technology |
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| LU Xiao-hua,CHAI Shou-xi. To Improve the Quality of Wheat Flour with Flour Blending Technology[J]. China Western Cereals & Oils Technology, 2010, 35(5): 29-31 | |
| Authors: | LU Xiao-hua CHAI Shou-xi |
| Affiliation: | (College of Agronomy,Gansu Agricultural University,Lanzhou 730070,P.R.China) |
| Abstract: | 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. |
| Keywords: | tailored flour flour-mixing rheological properties |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |