摘要
馒头是我国的传统食品,探讨了其中蛋白质、淀粉、脂质、酶以及各种添加剂等组分对最终馒头品质特征的影响,阐述了馒头用粉对各种组分含量的要求。
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 to the quality of steamed bread, and the requirement of the flour which will be using to make steamed bread.
出处
《粮食加工》
2005年第4期39-42,共4页
Grain Processing
关键词
小麦粉
馒头
Wheat flour
Steamed bread
