摘要
采用不同剥皮率的杂粮石磨面粉为原料制作馒头,通过对馒头进行感官评价,确定了不同杂粮的最佳剥皮率,通过对杂粮石磨面粉的农药残留和灰分含量的测定,证明了剥皮工艺对杂粮石磨面粉品质的改良作用。
Using different stripping rate of grain mill flour Steamed buns as raw material, through the sensory evaluation was used to determine the best Steamed buns, peeling of different grain rate, through the determination of pesticide residuesin cereals stone mill flour and the ash content, proved that the improvement of grainpeeling process stone flour quality.
出处
《食品研究与开发》
CAS
北大核心
2014年第12期40-43,共4页
Food Research and Development
关键词
剥皮工艺
石磨面粉
面粉品质
stripping process
stone flour
flour quality
