摘要
采用蒸煮实验方法对面粉的品质进行了实验。实验证明，蒸煮实验方法可以直观、准确、可靠地评定面粉品质，并可用以指导面粉的合理加工和利用。
An experiment
of flour quality was carried out by means of cooking.It was proven that the flour quility could be
evaluated directly,accurately and raliablely by the experimet of cooking,which should be able to
guride reasonable processing and utilizing flour.
出处
《粮食与饲料工业》
CAS
北大核心
1999年第4期1-3,共3页
Cereal & Feed Industry
关键词
蒸煮实验
馒头实验
评定
面粉品质
experiment of cookingexperiment of
steamed breadevaluation of flour quality
