摘要
本文就谷朊粉应用于面包生产中对主要工艺因素的影响进行了探讨，并对添加谷朊粉后面团的流变学特性及面包的品质进行了分析研究。
he effects of gluten flour on technological factors in the process of bread makingwere studied and the rheological properties of the dough as well as the quality of bread added withwheat gluten flour were thoroughly analysed in the paper.
出处
《郑州粮食学院学报》
1994年第3期77-81,共5页
Journal of Zhengzhou Institute of Technology
关键词
谷朊粉
面团
发酵时间
面包
添加剂
Gluten flour
dough
bread
specific volune
water absorbing
fermentation time
aging
