小麦粉化学组份与食品品质关系

Relationship Between Chemical Compositions of Flour and Food Quality

该文在总结前人研究基础上,阐述小麦粉主要化学组分与食品品质关系;指出将蛋白质、淀粉和脂类的作用综合考虑,更能反映小麦粉食品品质。

This paper outlines the researched results about the relationship between chemical compositions of flour and food quality, to assess food quality, the effects of protein, starch and lipid should be combined.