| 小麦粉组分特点和馒头品质的关系 |
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| 引用本文： | 董彬,郑学玲,王凤成.小麦粉组分特点和馒头品质的关系[J].西部粮油科技,2005,30(4):39-42. |
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| 作者姓名： | 董彬 郑学玲 王凤成 |
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| 作者单位： | 河南工业大学粮油食品学院,河南郑州450052 |
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| 摘 要： | 馒头是我国的传统食品，探讨了其中蛋白质、淀粉、脂质、酶以及各种添加剂等组分对最终馒头品质特征的影响，阐述了馒头用粉对各种组分含量的要求。
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| 关 键 词： | 小麦粉 馒头 |
| 文章编号： | 1007-6395(2005)04-0039-04 |
| 收稿时间： | 2004-11-29 |
| 修稿时间： | 2004年11月29 |
The Relationship of Wheat Flour Composition and Steamed Bread Quality |
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| Dong Bin;Zheng XueLing;Wang FengCheng.The Relationship of Wheat Flour Composition and Steamed Bread Quality[J].China Western Cereals & Oils Technology,2005,30(4):39-42. |
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| Authors: | Dong Bin;Zheng XueLing;Wang FengCheng |
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| Abstract: | Steamed bread is a traditional food in China. This article discusses the effect of protein, starch, lipid, enzyme, and various kinds of additions in the wheat flour to the quality of steamed bread, and the requirement of the flour which will be using to make steamed bread. |
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| Keywords: | Wheat flour Steamed bread |
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