主食面制品加工技术的探讨和建议(一)

Discussion and Suggestion of Staple Pastry Processing Technique

阐述了我国小麦质量与主食面制品质量要求不完全符合的情况 ;介绍了我国主食面制品加工的有关技术和设备 ;并对有关工序和参数进行了比较和探讨 ,提出了几点改进主食面包。

This article elaborated the condition that the native wheat qualities cannot meet completely the quality require of staple pastry. The main processing technique and equipment for the staple pastry, the process of wheat flour, dough preparing including dough forming mechanism, mixing effect, working parameters and efficiency were introduced, and suggested some researchable improvements about staple bread, steaming bun and noodles.