制粉粉流品质特性与江浙馒头制品相关性研究

Study on property of different flow of wheat flour and their relationship with stream bum in East China

为了研究不同出粉部位面粉的品质,更好的实现在线配粉,优化产品结构和生产方案,本试验通过对制粉车间具有代表性的38路粉流面粉的理化指标、流变学特性进行测试,制作手工圆馒头试验,对影响馒头制品的因素进行研究与分析,找出小麦粉指标对馒头制品效果的影响与关联性。

Physical-chemical and rheological property of 38 flow of wheat flour from milling factory were analyzed and stream bum was made by hand in order to study different property of flour in different sites and better flour blending, which enables deeper analysis of all factors that affect the stream bum. So the relationship between the property of wheat flour and stream bum will be found.