面包专用粉研制与开发

面团流变性试验是评价小麦粉物理品质主要方法,其中,面团稳定性和评价值是最重要指标。品质改良剂(添加剂)对面包粉具有修饰改良作用,当面包粉某些性能尚不够完善时,添加剂能有助于改善其性能从而使之成为合格产品;但面包粉性能和质量主要取决于原料小麦品种、品质及制粉工艺,因此,小麦选择及其加工方式是决定面包粉质量关键。

Study on development of bread fIour

Rheological properties is a main factor to evaluate the quality of wheat flour while stability and evaluate value are most important for paste.The bread flour's performance and quality are mainly decided by variety,quality and the produce craft of wheat,chemical additions may have improvement function,in order to qualify special wheat flour products,modify some performances of the bread flour but it is unable to make up insufficient.So the choice of wheat and the processing way are the critical point in bre...