| 小麦碾皮制粉面粉品质的测定与分析 |
| |
| 引用本文： | 刘英,王尚玉,潘丛道.小麦碾皮制粉面粉品质的测定与分析[J].西部粮油科技,1999,24(5):46-47. |
| |
| 作者姓名： | 刘英 王尚玉 潘丛道 |
| |
| 作者单位： | 武汉工业学院!湖北武汉430022 |
| |
| 摘 要： | 用布勒实验磨对同一种小麦获取的碾皮麦和未碾皮麦分别制粉，并对两种面粉进行品质测定．实验表明：小麦碾皮制粉工艺制取的面粉品质优于传统制粉工艺制取的面粉．
|
| 关 键 词： | 小麦碾皮制粉 面粉品质 |
| 修稿时间： | 1999年1月18日 |
THE DETERMINING AND ANALYZING OF DEBRANNED WHEAT MILLING FLOUR QUALITY |
| |
| LIU Ying,WANG Shang-yu,PAN Cong-dao.THE DETERMINING AND ANALYZING OF DEBRANNED WHEAT MILLING FLOUR QUALITY[J].China Western Cereals & Oils Technology,1999,24(5):46-47. |
| |
| Authors: | LIU Ying WANG Shang-yu PAN Cong-dao |
| |
| Abstract: | The debranned wheat and wheat undebranned of the same kind of wheat were ground on BUHLER experimented flour mill,then the two flours were determined and analyzed.It has been proved that the flour by means of flour milling after debranning is better than one by conventional flour milling . |
| |
| Keywords: | Flour milling after debranning Flour quality |
| 本文献已被 CNKI 维普 等数据库收录！ |
