内蒙古呼盟地区小麦粉烘焙品质的讨论

A DISCUSSION ABOUT THE BAKING QUALITY OF WHEAT FIOUR IN THE AREA OF HU MENG IN INNER MONGOLIA

本文分析了呼盟地区生产的小麦粉烘焙品质不良的原因,认为是小麦未经后熟期即入磨加工所致.以及介绍小麦后熟的过程、影响因素,提出了改善小麦粉烘焙品质的建议.

This article analyses the reason of unhealthy baking quality of wheat flour produced in the area of Hu Meng and previous reason is due to the fact that wheat is immediately milled without the period of final ripeness. The article also introduces the final ripeness's process and influencing factor of wheat and puts forward the suggestion as to improving the baking quality of wheat.