摘要
阐述了小麦粉烘焙品质和其中蛋白质、淀粉、脂质、酶等组分含量的关系,讨论了各种功能成分对小麦粉烘焙品质的影响原理。
The article expatiated the relationship of the baking quality of wheat flour and protein, starch, lipid and enzyme in flour, and discussed the principle of the effect of all the kind of function ingredient on baking quality of wheat flour.
出处
《粮食加工》
2005年第6期47-49,共3页
Grain Processing
关键词
小麦粉
烘焙品质
面包
Wheat flour
Baking quality
Bread