摘要
通过对国产小麦生产概况分析,指出我国面粉筋力较差、不能满足制作面包的要求。阐述了谷朊粉和真菌α-淀粉酶作为面粉品质改良剂对面团作用机理、各自添加比例和注意事项。两种添加剂不仅具有营养价值、改善食品品质的功效,而且最重要的是使用上的安全性。
Through the analysis of production situation of chinese wheat,the paper made a conclusion that our land gluten is poor in quality,it also can not be satisfiied with the requirement of bread production.The principles of vital gluten and fungal a-amylase action as flour additive in improving dough quality were expounded clearly, including the proportion of vital gluten and fungal a-amylase added to wheat flour each other and list of the points.Both were not only nutritious and functional in improving food quality,but also the safety of its application was the most important in food industry.
出处
《粮食加工》
2006年第2期53-55,共3页
Grain Processing
关键词
小麦
面粉
面团
改良剂
Wheat
Flour
Dough
Improvement additive
