次粉营养强化粉品质特性研究

Study on quality characteristic of wheat middling nutrition fortified flour

以特精粉、特制粉、次粉为基础原料,按不同比例混合,以此研究混合粉理化性质、流变学特性及其馒头加工品质。结果表明,次粉加入对混合粉各理化性质及流变学特性具有不同影响,且对馒头加工品质呈有一定劣化作用。

Refined flour、 special flour, wheat middling as basic material, according to the different ratio mixing, in order to study the physicochemical property 、the rheological properties and the steamed bread processing quality of the mixed flour. The results show that： wheat middling mixed flour on the physicochemical property and theological properties of different effects; wheat middling has certain degradation to the steamed bread processing quality.