小麦馒头加工品质的研究进展

Research Advance in the Steamed Bread Processing Quality of Wheat

在综述影响馒头品质因素的基础上,指出应加强相关研究,通过与遗传改良、栽培调控和改进加工工艺等措施相结合,制作出优质的馒头产品,满足人们生活的需要。

In the thesis ,recent progress in the research on the factors affecting the steamed bread processing quality of wheat was summarized. The result showed that it was necessary to improve the correlative research on genetic,culture regulation and process technique for good-quality wheat for the demand of people.