| 小麦及其面粉品质对馒头品质的影响 |
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| 引用本文： | 李昌文,刘延奇.小麦及其面粉品质对馒头品质的影响[J].粮食与食品工业,2008,15(2):7-9. |
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| 作者姓名： | 李昌文 刘延奇 |
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| 作者单位： | 郑州轻工业学院食品与生物工程学院,郑州,450002 |
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| 摘 要： | 综合分析了小麦与面粉的蛋白质品质、淀粉品质、酶、脂类物质等对馒头品质的影响。
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| 关 键 词： | 馒头 面粉品质 蛋白质 淀粉 |
| 文章编号： | 1672-5026(2008)02-0007-02 |
| 修稿时间： | 2007年12月20 |
Effect of wheat and wheat flour quality on steamed bread |
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| Li Changwen,Liu Yanqi.Effect of wheat and wheat flour quality on steamed bread[J].Cereal and Food Industry,2008,15(2):7-9. |
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| Authors: | Li Changwen Liu Yanqi |
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| Affiliation: | Li Changwen, Liu Yanqi College of Food and Bioengineering, Zhengzhou Institute of Light Industry (Zhengzhou 450002) |
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| Abstract: | The influence of protein quality, starch quality, enzyme and lipids of wheat flour on the quality of steamed bread are analyzed synthetically. |
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| Keywords: | steamed bread wheat flour quality protein starch |
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