| 小麦谷朊粉在面包生产中的应用研究 |
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| 引用本文： | 王显伦,王恕,田少君. 小麦谷朊粉在面包生产中的应用研究[J]. 河南工业大学学报(自然科学版), 1994, 0(3) |
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| 作者姓名： | 王显伦 王恕 田少君 |
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| 作者单位： | 郑州粮食学院食品工程系 |
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| 摘 要： | 本文就谷朊粉应用于面包生产中对主要工艺因素的影响进行了探讨，并对添加谷朊粉后面团的流变学特性及面包的品质进行了分析研究。
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| 关 键 词： | 谷朊粉；面团；比容；吸水率；发酵时间；老化 |
APPLlCATION OF WHEAT GLUTEN FLOUR TO BREAD MAKING |
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| Wang Xianlun, Wang Shu, Tian Shaojun. APPLlCATION OF WHEAT GLUTEN FLOUR TO BREAD MAKING[J]. Journal of Henan University of Technology Natural Science Edition, 1994, 0(3) |
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| Authors: | Wang Xianlun Wang Shu Tian Shaojun |
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| Abstract: | he effects of gluten flour on technological factors in the process of bread makingwere studied and the rheological properties of the dough as well as the quality of bread added withwheat gluten flour were thoroughly analysed in the paper. |
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| Keywords: | Gluten flour dough bread specific volune water absorbing fermentation time aging |
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