| 用法国面粉制作中国传统食品馒头的尝试 |
| |
| 引用本文： | 王恕,赵仁勇. 用法国面粉制作中国传统食品馒头的尝试[J]. 河南工业大学学报(自然科学版), 1999, 0(1) |
| |
| 作者姓名： | 王恕 赵仁勇 |
| |
| 作者单位： | 郑州粮食学院食品工程系 |
| |
| 摘 要： | 通过分析法国小麦面粉的流变学特性及制作中国传统食品馒头，比较了７种法国小麦面粉的馒头蒸制品质。实验表明，７种法国小麦面粉均适合制作馒头，其中高级面包粉为最佳。
|
| 关 键 词： | 法国小麦；中国馒头；馒头品质 |
THE ATTEMPT OF USING FRENCH WHEAT FLOUR TO PRODUCE CHINESE TRADITIONAL STEAMED BREAD |
| |
| Wang Shu Zhao Renyong. THE ATTEMPT OF USING FRENCH WHEAT FLOUR TO PRODUCE CHINESE TRADITIONAL STEAMED BREAD[J]. Journal of Henan University of Technology Natural Science Edition, 1999, 0(1) |
| |
| Authors: | Wang Shu Zhao Renyong |
| |
| Affiliation: | Wang Shu 1 Zhao Renyong 2 |
| |
| Abstract: | The steam producing qualities of steamed bread of seven types of French wheat flours are compared through analyzing the rheological qualities and producing steamed bread.The results show the seven types of French wheat flours are all suitable for producing steamed bread,superior bread flour of which is best. |
| |
| Keywords: | French wheat Chinese steamed bread steamed bread quality |
| 本文献已被 CNKI 等数据库收录！ |
