摘要
我国食品专用粉的生产目前还处于刚刚起步阶段 ,在质量指标中真正涉及小麦本身品质的只有湿面筋含量 ,而对影响面制食品质量更为主要的面筋质量和面团流变学特性未作任何规定。由于通用小麦粉难于加工出各种不同品质要求的面食制品 ,因此发展食品专用粉势在必行。
The production of special-purpose edible wheat flour is still in its beginning stages in our country.And ,there are no laws and regulations to observe.In order to produce many kinds of higher quality food with special -purpose edible wheat flour,developing and studying it must be enforced.
关键词
添加剂
酶制剂
应用
小麦专用粉
ingredients
enzyme
special-purpose wheat flour
