面粉主要成分对食品加工品质的影响

Influence of the Main Components of Flour on the Quality of Food Processing

不同的面制品对面粉品质有着不同的要求,而面粉的各种成分又决定着面粉的食品加工品质。从面粉的淀粉、蛋白质、脂类、非淀粉多糖、酶类、灰分和矿物质6种主要成分入手,探讨各成分含量和性状变化对面制食品和加工品质的影响。

Different products on the surface quality of flour have different requirements, and the composition of the various components of wheat flour and wheat flour determines the quality of the food processing. The composition of the flour from the 6 major components such as starch, protein, fat, NSP, enzymes, ash and minerals of starting to explore the characters and content changes in the composition of the surface of the food- processing and quality.