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| 关于影响面条食用品质相关因素的探讨 | |
| 引用本文： | 纪建海,闵伟红,白瑞平.关于影响面条食用品质相关因素的探讨[J].食品科技,2006,31(8):216-221. |
| 作者姓名： | 纪建海 闵伟红 白瑞平 |
| 作者单位： | 1. 河北商务科技学校,石家庄,050056 2. 吉林农业大学食品工程学院,长春,130118 3. 辛集市黑马面粉公司,辛集,052360 |
| 摘 要： | 从小麦生产概况、面条发展历史和工艺、国内外对面条食用品质的研究3个方面,分析了我国面条工业发展缓慢的原因,提出了小麦育种-面粉工业-制面工业,3个环节紧密配合,协调发展,才能形成良性循环的新思路。 |
| 关 键 词： | 面条 小麦育种 面粉工业 制面工业 |
| 文章编号： | 1005-9989(2006)08-0216-06 |
| 修稿时间： | 2005年1月6日 |
Probe on influencing noodle eating and cooking quality related to factors |
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| JI Jian-hai,MIN Wei-hong,BAI Rui-ping.Probe on influencing noodle eating and cooking quality related to factors[J].Food Science and Technology,2006,31(8):216-221. | |
| Authors: | JI Jian-hai MIN Wei-hong BAI Rui-ping |
| Abstract: | The study analysised the reasons why our noodle industry development was slow, the factors were involved in production situation of wheat,noodle industry development history and technology as well as the study of noodle quality at home and aboard. And new idea was pointed out, that is wheat breeding, flour industry and noodles industry must coordinate and develop in perfect harmony. |
| Keywords: | noodle wheat breeding flour industry noodles industry |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |