摘要
该文对面粉改良剂在国产小麦制作面包专用粉应用方面进行探讨,通过面粉改良剂对面粉流变学指标和烘焙效果影响,选择适于国产小麦面包专用粉的改良剂。
Focus on the application of flour improver that use in specific bread flour which milling by Chinese wheat. Through the impact of flour textrue index and baking resuit, choose the optimal flour improver which suit for Chinese bread specific flour.
出处
《粮食与油脂》
2007年第9期14-17,共4页
Cereals & Oils
关键词
国产小麦
面粉改良剂
氧化剂
乳化剂
酶制剂
Chinese wheat flour
improver
oxidant
emulsifier
enzyme preparation
