| 部分市售小麦粉的品质差异分析 |
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| 引用本文： | 杨春华,张守文. 部分市售小麦粉的品质差异分析[J]. 粮食与食品工业, 2004, 11(2): 11-13 |
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| 作者姓名： | 杨春华 张守文 |
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| 作者单位： | 哈尔滨商业大学食品工程学院,哈尔滨,150076 |
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| 摘 要： | 对部分市售高筋小麦粉进行了粉质仪和拉伸仪的面团流变学测试 ,分析了几种国产小麦粉的品质差异的原因
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| 关 键 词： | 小麦粉 流变学 品质 |
| 文章编号： | 1672-5026(2004)02-0011-03 |
| 修稿时间： | 2003-10-22 |
Analysis of quality differences of wheat flour on sale |
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| Yang Chunhua,Zhang Shouwen College of Food Science and Engineering,Harbin University of Commerce,. Analysis of quality differences of wheat flour on sale[J]. Cereal and Food Industry, 2004, 11(2): 11-13 |
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| Authors: | Yang Chunhua Zhang Shouwen College of Food Science Engineering Harbin University of Commerce |
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| Affiliation: | Harbin 150076 |
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| Abstract: | The paste made in high-gluten wheat flour on sale is rheological tested by faringgraph and etensograph. The causation of difference in wheat flour quality on sale is analyzed. |
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| Keywords: | wheat flour rheological test quality |
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