对低筋小麦粉品质改良的探索

A Study on Improving Properities of Low-Quality Wheat Flour

以低筋小麦粉为原料，采用优良面粉配粉及添加活性面筋粉探索其品质改良途径。

The low-quality wheat flour as raw material has been blended with the high-quality wheat flour and the vital wheat gluten flour in order to find a way to improve the quality of the low-quality wheat flour,and the industrializing heat-treatment conditions have been imitated to get the commercial gluten flour for making quality-improving test.