| 面粉主要成分对食品加工品质的影响 |
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| 引用本文： | 纪建海,马军涛,王朝波,路士峰,赵文华,白瑞平.面粉主要成分对食品加工品质的影响[J].西部粮油科技,2009,34(1):16-19. |
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| 作者姓名： | 纪建海 马军涛 王朝波 路士峰 赵文华 白瑞平 |
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| 作者单位： | 纪建海,JI Jian-hai(河北交通职业技术学院,东院,粮工系,石家庄,050056);马军涛,王朝波,路士峰,赵文华,白瑞平,MA Jun-tao,WANG Chao-bo,LU Shi-feng,ZHAO Wen-hua,BAI Rui-ping(辛集市黑马面粉公司,河北,辛集,052360)
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| 基金项目： | 河北省教育厅科学研究计划项目 |
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| 摘 要： | 不同的面制品对面粉品质有着不同的要求，而面粉的各种成分又决定着面粉的食品加工品质。从面粉的淀粉、蛋白质、脂类、非淀粉多糖、酶类、灰分和矿物质6种主要成分入手，探讨各成分含量和性状变化对面制食品和加工品质的影响。
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| 关 键 词： | 面粉 成分 食品品质 |
Influence of the Main Components of Flour on the Quality of Food Processing |
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| JI Jian-hai,MA Jun-tao,WANG Chao-bo,LU Shi-feng,ZHAO Wen-hua,BAI Rui-ping.Influence of the Main Components of Flour on the Quality of Food Processing[J].China Western Cereals & Oils Technology,2009,34(1):16-19. |
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| Authors: | JI Jian-hai MA Jun-tao WANG Chao-bo LU Shi-feng ZHAO Wen-hua BAI Rui-ping |
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| Affiliation: | JI Jian-hai,MA Jun-tao,WANG Chao-bo, LU Shi-fen, ZHAO Wen-hua, BAI Rui-ping (1.Department of Grain Engineering , Hebei Jiaotong Vocational and Technical College , 050056 Shijiazhuang,China; 2.Xinji City Heima Flour Corporation, 052360 Xinji Hebei,China ) |
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| Abstract: | Different products on the surface quality of flour have different requirements, and the composition of the various components of wheat flour and wheat flour determines the quality of the food processing. The composition of the flour from the 6 major components such as starch, protein, fat, NSP, enzymes, ash and minerals of starting to explore the characters and content changes in the composition of the surface of the food- processing and quality. |
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| Keywords: | flour component food quality |
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