| 面粉蛋白质性状影响发酵包子面团品质的研究进展 |
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| 引用本文： | 阮雁春.面粉蛋白质性状影响发酵包子面团品质的研究进展[J].四川烹饪高等专科学校学报,2012(3):30-33. |
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| 作者姓名： | 阮雁春 |
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| 作者单位： | 江苏省扬州商务高等职业学校,江苏扬州,225009 |
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| 摘 要： | 文章采用文献资料归纳法,以小麦面粉品质性状为研究材料,报告了发酵包子面团受小麦面粉蛋白质性状影响的研究进展,从而为开发发酵包子专用粉提供一定理论依据。
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| 关 键 词： | 品质性状 发酵包子 面团品质 品质指标 |
Progress on the Study of the Influence of Wheat Flour Protein Propertieson the Quality of Fermented Bun Dough |
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| Authors: | RUAN Yan-chun |
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| Affiliation: | RUAN Yan-chun(Yangzhou Vocational Higher School of Commerce,Yangzhou 225009,Jiangsu,China) |
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| Abstract: | This paper focuses on the study of the influence of wheat flour protein properties on the quality of fermented bun dough after an analysis and summary of the collected literature,taking the quality traits of wheat flour as materials,starting from the physical and chemical characteristics,dough＇s rheological properties and the joint action,centering around the quality of fermented bun dough,borrowing the findings of different researchers from different approaches and perspectives. |
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| Keywords: | quality properties fermented bun dough quality quality index |
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