| 法国小麦在中国馒头和面条中的应用初探 |
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| 引用本文： | 周显青,曹健,陈复生,赵仁勇,顾芯,王恕.法国小麦在中国馒头和面条中的应用初探[J].中国粮油学报,2001,16(1):46-50. |
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| 作者姓名： | 周显青 曹健 陈复生 赵仁勇 顾芯 王恕 |
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| 作者单位： | 郑州粮食学院，郑州 450052 |
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| 摘 要： | 本文主要就4种法国商用小麦的理化特性及其面粉的理化特性和面团的流变学特性等进行较为全面地分析，并初步探索了法国小麦粉在中国传统食品馒头、面条中的应用，旨在为合理利用法国小麦、面粉制作中国传统食品馒头、面条提供一些指导。
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| 关 键 词： | 法国 小麦 品质 面条 馒头 应用 理化特性 面团流变学特性 |
Initial Study on Application of French Wheat for
Chinese Steamed Bread and Noodles |
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| Zhou Xianqing,Cao Jian,Chen Fusheng,Zhao Renyong,Gu Xin,Wang Shu.Initial Study on Application of French Wheat for
Chinese Steamed Bread and Noodles[J].Journal of the Chinese Cereals and Oils Association,2001,16(1):46-50. |
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| Authors: | Zhou Xianqing Cao Jian Chen Fusheng Zhao Renyong Gu Xin Wang Shu |
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| Abstract: | The physical-chemical proerties of grains and flour and dough rheological properties of four kinds of French commercial wheat were analyzed.The suitability of French wheat flour for Chinese traditional food products such as steamed bread and noodles was preliminarily studied in order to get more information on how to utilize French wheat for Chinese food. |
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| Keywords: | french wheat quality steamed bread noodles |
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