共查询到20条相似文献,搜索用时 156 毫秒
1.
2.
叙述了沙特阿拉伯的人文、经济和运输数据。归纳了农业概况;农业政策中的小麦自给运动及组织,小麦自给运动巨额补贴的哲理,小麦自给运动的技术措施,小麦产地和产量、小麦出口,制动小麦生产和农业多样化;小麦制粉方面的制粉、筒库综合体,原料和产品,面粉食品、销售和人均消费以及制粉厂私有化。总结了畜禽和饲料生产情况及饲料大麦和放牧用大麦的状况。 相似文献
3.
叙述了南非的人文、经济和运输情况.归纳了农业概况、农业政策中的对谷物和食品的控制,单渠道上市,小麦局,玉米局,面包补贴和征税;解除控制后制粉和烘焙,信息、交易和进口贸易的发展,以及转基因谷物.介绍了小麦、玉米制粉、小麦制粉工业、烘焙工业及饲料和家畜生产情况. 相似文献
4.
试论我国面粉市场现状及其发展趋势 总被引:5,自引:2,他引:5
讨论了我国面粉市场现状及发展思路,主要观点是:(1)讨论小麦,面粉问题,必须从分析小麦产业链入手,抓住本质,抓住全局,从根本上把握整个产业的发展方向;(2)讨论小麦产业链,必须抓住“小麦-面粉-面制主食”这个主线,才能解决中国小麦产业链的主要问题;(3)讨论小麦产业链主线,要从终端产品“面制主食”向上游产品倒推,研究前后项产品供应链关系如何影响产品结构与市场的整合,解决中国小麦产业链理论与实践的“倒置”问题;(4)解决中国小麦产业链、倒置”问题,出路是抓住小麦产业链主线中的关键环节-制粉行业和面制主食产业化,(5)未来制粉行业和面制主食产业化的主要方向是主食专用粉多元化。 相似文献
5.
叙述了伊朗的人文、经济和运输数据。归纳了农业概况以及农业政策中的四个五年计划;三个专门的农业计划,特别是生产合作社计划和“关键性小麦”方案计划;三个国家管理服务机构和农业问题的讨论。总结了小麦制粉方面有关小麦和人均消费,制粉厂和产品,制粉工业组织以及家畜生产和饲料工业等情况。 相似文献
6.
7.
叙述了菲律宾的人文、经济和运输数据。归纳了农业概况,国家食品管理局的功能及其控制小麦、稻米、玉米以及在经济自由化后的作用;1999~2004年农业和渔业现代化法;国家贷款引起的争论。介绍了稻米的生产和消费情况,小麦和制粉工业方面的小麦生产、制粉工业及行业协会和消费情况,家畜和饲料工业以及马里韦莱斯谷物终端的布局和功能。 相似文献
8.
我国小麦制粉技术的发展 总被引:1,自引:0,他引:1
改革开放以来,我国小麦制粉工业引进、消化吸收国外先进小麦制粉设备和技术,大胆采用新技术、新工艺、促进小麦制粉产业的发展,形成具有中国特色的小麦制粉技术.分析小麦清理工艺、制粉工艺、配粉工艺、以及小麦粉生产在自动控制、节能降耗、新设备新工艺等环节的变化,系统阐述我国小麦制粉技术发展的新特点. 相似文献
9.
改革开放以来,我国小麦制粉工业引进、消化吸收国外先进小麦制粉设备和技术,大胆采用新技术、新工艺、促进小麦制粉产业的发展,形成具有中国特色的小麦制粉技术。分析小麦清理工艺、制粉工艺、配粉工艺、以及小麦粉生产在自动控制、节能降耗、新设备新工艺等环节的变化,系统阐述我国小麦制粉技术发展的新特点。 相似文献
10.
11.
按一定梯度向小麦粉中添加同种小麦提取的麦胚所制成的胚芽油,测定白度、降落数值、湿面筋含量、干面筋含量及面团流变学特性,并做面条质构及感官评价实验,研究麦胚脂类的添加对小麦粉、面团及面条品质的影响.实验表明,麦胚脂的添加对小麦粉干、湿面筋含量、降落数值没有影响;与白度、吸水率、延伸度呈显著线性负相关;与形成时间、粉质质量指数、拉伸面积、最大拉伸阻力、最大拉伸比呈显著正相关.在一定范围内(0%~6%)面条感官评价总评分随着麦胚脂添加量增大而增大,超过此范围则正好相反;在6%添加量时,面条感官综合评分最高. 相似文献
12.
基因型和环境对我国冬播麦区小麦品质性状的影响 总被引:49,自引:2,他引:47
本研究选用全国冬播麦区48 个主栽品种和优良品系,在15 个代表性地点于1995 - 1996 年度进行联合多点试验,考察了千粒重、容重、角质率、硬度、出粉率、蛋白质含量、湿面筋含量、沉降值、和面时间、耐揉性和降落值。结果表明:不同地区的品种,其千粒重、容重和蛋白质含量差异较小,但角质率、硬度和出粉率差异较大,即北部冬麦区> 黄淮冬麦区> 长江中下游冬麦区> 西南冬麦区;北部冬麦区品种的湿面筋含量和降落值高于长江中下游冬麦区和西南冬麦区,而沉降值、和面时间和耐揉性则是南方冬麦区优于北方冬麦区品种。面筋强度弱是我国小麦加工品质差的主要原因。对主要品质性状进行了相关分析,小麦品质性状间的相关系数受环境条件的影响,不同地区品质性状间的相关系数不同。根据方差分析结果,基因型对主要品质性状的作用大小依次为:硬度> 和面时间> 沉降值> 角质率> 耐揉性> 湿面筋含量> 降落值> 蛋白质含量> 干粒重> 容重 相似文献
13.
14.
15.
The formation and properties of wheat flour doughs 总被引:5,自引:0,他引:5
Among the cereal flours, only wheat flour will form a viscoelastic dough when mixed with water. The viscoelasticity appears to be because the gluten proteins are water compatible and thus will swell and interact. The gluten protein's large molecular size and low charge density appear to allow them to interact by both hydrogen and hydrophobic bonds. Wheat flour doughs are also unique in their ability to retain gas. This property appears to result from a slow rate of gas diffusion in the dough. The third major unique property of wheat flour doughs is their ability to set in the oven during baking, and thereby to produce a rigid loaf of bread. Although not clearly understood, this appears to be a heat-induced crosslinking of the gluten proteins. 相似文献
16.
R. Schfer 《Starch - St?rke》1975,27(8):257-262
Yield Determination in Laboratory. A Method for Quantitative Flour Evaluation in Wheat Starch Industries . Because of fast rising world-market prices for wheat the problem of the yield determination of starch from wheat flour should be taken into special consideration. Earlier methods have not been changed in principle but the results can be found much faster than before. The modified method gives the chance to watch the extractability of flour as well as the findings with regard to the quality of wet gluten. It covers the flour-water mixing process, the extraction of gluten wet and dry, the cut between 1st-grade and 2nd-grade starch, and the amount of solubles. 相似文献
17.
18.
19.
Abdulvahit Sayaslan 《LWT》2004,37(5):499-515
Commercial manufacture of wheat starch and vital wheat gluten involves physical separation of starch granules and gluten particles formed in a neutral aqueous system. The wet-separation of gluten proteins and starch from wheat flour is based on their water insolubility, density, and particle size. Upon wetting, gluten proteins in wheat endosperm aggregate and form particles that are larger in size but less dense than starch granules. Wheat starch and vital gluten are currently produced industrially through wet-milling of wheat flour principally by four processes; the Martin, Alfa-Laval/Raisio, Hydrocyclone, and the High-Pressure Disintegration (HD) processes. The industrial processes differ mainly in the forms of the flour-water mixtures presented to the fractionation equipment (centrifuge, hydrocyclone, or screen) or in the initial separation practice of starch and gluten fractions from flour. However, the processes essentially merge into one as the intermediate starch and gluten-particle streams are purified to give >98% pure starch and ∼80% protein vital gluten. Handling of a second-grade starch stream, flour water-soluble, and fibrous residues may differ at various processing steps. Small-scale tests are available to assess the wet-milling quality of flours to be wet-processed by the Martin, Batter, Alfa-Laval/Raisio, and the HD processes. Yet, there are no laboratory tests reported for the Hydrocyclone process. Given the development of numerous new wheat varieties each year and of high-amylose and waxy wheats, it is important that small-scale wet-milling tests to assess the wet-milling quality and suitability of flour samples for the industrial processes be available. 相似文献