摘要
以４种粉的品质及蒸馒头实验为依据，确定了馒头专用粉的配粉方法，即按评价值４６、湿面筋含量２９１８％～２９５０％、粗蛋白质含量９４１％～１０３０％，可配得品质优良的馒头专用粉。
The flour blending method for steamed bread was determined according to the tests of properties and bread steaming of four kinds of flour. The high quality flour for steamed bread could be obtained based on an evaluated mark of 46, wet gluten content of 29.18%～29.50% and crude protein content of 9.41%～10.30%.
出处
《粮食与饲料工业》
CAS
北大核心
1998年第1期6-8,11,共4页
Cereal & Feed Industry
关键词
馒头专用粉
面粉品质
配粉方法
flour for steamed bread flour property test of bread steaming flour blending
