摘要
用布勒实验磨对同一种小麦获取的碾皮麦和未碾皮麦分别制粉，并对两种面粉进行品质测定．实验表明：小麦碾皮制粉工艺制取的面粉品质优于传统制粉工艺制取的面粉．
The debranned wheat and wheat undebranned of the same kind of wheat were ground on BUHLER experimented flour mill,then the two flours were determined and analyzed.It has been proved that the flour by means of flour milling after debranning is better than one by conventional flour milling .
出处
《西部粮油科技》
1999年第5期46-47,共2页
China Western Cereals & Oils Technology
关键词
小麦碾皮制粉
面粉品质
测定
Flour milling after debranning Flour quality
