| 国产小麦生产面包粉的探索 |
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| 引用本文： | 杨晓蓉,曹玉华,王肇慈,王煜霞,何雪芬. 国产小麦生产面包粉的探索[J]. 中国粮油学报, 2003, 18(3): 21-23 |
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| 作者姓名： | 杨晓蓉 曹玉华 王肇慈 王煜霞 何雪芬 |
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| 作者单位： | 1. 南京经济学院,南京,210003
2. 新乡粮油加工局,新乡,453000 |
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| 摘 要： | 对河南新乡市大面积推广种植的四种优质商品小麦进行了生产高级面包粉的实验探索。结果表明：将这几种小麦合理搭配制粉，可以研制出各项指示均达到质量标准的面包粉。添加适量的复合品质改良剂进行面包烘焙实验，面包体积迭828-1050mL／100g面粉，比容为5．30-6．77mL／g。
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| 关 键 词： | 生产技术 品质改良剂 优质小麦 面包专用粉 产品质量 |
| 修稿时间： | 2002-11-21 |
Making Bread Flour with Domestic Wheats |
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| Yang Xiaorong Cao Yuhau Wang Zhaoci Wang Yuxia He Xuefen. Making Bread Flour with Domestic Wheats[J]. Journal of the Chinese Cereals and Oils Association, 2003, 18(3): 21-23 |
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| Authors: | Yang Xiaorong Cao Yuhau Wang Zhaoci Wang Yuxia He Xuefen |
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| Affiliation: | Yang Xiaorong 1 Cao Yuhau 1 Wang Zhaoci 1 Wang Yuxia 2 He Xuefen 1 (Nanjing University of Finance and Economics 1 210003) (Xinliang Company 2 453000) |
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| Abstract: | Four high quality wheats spreadly planted in Xinxiang,Henan province,were used to make bread flour.Results showed that blending these wheats reasonably can produce bread flour which meet the quality standard.Suitable complex additives were added into the flour and a bread-baking experiment was done.In the result,the bread volume reached 828-1050ml(100g) and the flour specific volume reached 5.1-6.77ml/g. |
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| Keywords: | high quality wheat bread flour quality improver of flour quality. |
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