月饼粉专用小麦的研究

对河南信阳小麦样品进行理化性质及食用品质测定分析,并制作月饼进行感觉评价和月饼面团制作工艺性能比较,从而筛选出一些适宜于制作月饼专用粉的小麦品种,为下一步制作月饼专用粉打下基础.

Study on moon cakes flour wheat

This paper analyzed the physicochemical properties and edible qualities of wheat samples from Xinyang, Henan province. In the meanwhile, the author made some moon cakes using several kinds of wheat flour and assessed the moon cakes qualities by sense. In addition, the authors compared the properties of the dough made by these kinds of floursusing different techniques. Based on these, the authors selected out some optimum wheat varieties that are suitable to make moon cakes. All these works laid the basis for the continual developing the wheat flour for making moon cakes.