| 小麦粉组分特点和馒头品质关系 |
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| 引用本文： | 董彬,学玲,王凤成.小麦粉组分特点和馒头品质关系[J].粮食与油脂,2005(2):12-14. |
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| 作者姓名： | 董彬 学玲 王凤成 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
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| 摘 要： | 馒头是我国传统食品,该文探讨小麦粉蛋白质、淀粉、脂质、酶及各种添加剂等组分对最终馒头品质特征影响;阐述馒头用粉对各种组分含量要求。
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| 关 键 词： | 小麦粉 馒头 小麦食品 |
| 文章编号： | 1008-9578(2005)02-0012-03 |
| 修稿时间： | 2004年12月20 |
The Relationship of Wheat Flour Composition and Steamed Bread Quality |
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| DONG Bin,ZHENG Xue-ling,WANG Feng-cheng.The Relationship of Wheat Flour Composition and Steamed Bread Quality[J].Cereals & Oils,2005(2):12-14. |
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| Authors: | DONG Bin ZHENG Xue-ling WANG Feng-cheng |
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| Abstract: | Steamed bread is a traditional food in China. This article discusses the effect of protein, starch, lipid, enzyme, and various kinds of additions in the wheat flour on the quality of steamed bread, and the requirement of the flour which will be using to make steamed bread. |
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| Keywords: | wheat flour steamed bread wheat food |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
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