| 专用粉淀粉损伤度对面包烘焙品质的影响 |
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| 引用本文： | 陆峒任,金晒翔.专用粉淀粉损伤度对面包烘焙品质的影响[J].武汉工业学院学报,1990(2). |
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| 作者姓名： | 陆峒任 金晒翔 |
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| 作者单位： | 南京市粮食科学研究所
(陆峒任)，南京面粉厂(金晒翔) |
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| 摘 要： | 本文通过对面粉进行多次研磨试验,检测6组试样的理化品质,分别用来做面包,经评分得出适合加工面包的面粉淀粉损伤度为15～20%.并探讨了影响淀粉损伤的诸因素.
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| 关 键 词： | 专用粉 淀粉损伤度 烘焙品质 面包 |
THE INFLUENCE OF STARCH DAMAGE FIGURE OF SPECIAL FLOUR ON THE BREAD-BAKING QUALITY |
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| Lu Tongren.THE INFLUENCE OF STARCH DAMAGE FIGURE OF SPECIAL FLOUR ON THE BREAD-BAKING QUALITY[J].Journal of Wuhan Polytechnic University,1990(2). |
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| Authors: | Lu Tongren |
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| Affiliation: | Lu Tongren(Nanjing Research Institute of Grain Science)Jin Shaixiang(Nanjing Mill) |
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| Abstract: | In this paper,by performing many kinds of milling experiments, tests the physical and chemical quality of six groups of samples,this method is respectively made bread and the starch damage figure, being obtained by marking, suitable for bread-making is 15~20% Besides , it discusses all factors which can influence starch damage. |
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| Keywords: | special flour starch damage figure baking quality bread |
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