国产小麦生产面包粉的探索

Making Bread Flour with Domestic Wheats

对河南新乡市大面积推广种植的四种优质商品小麦进行了生产高级面包粉的实验探索。结果表明 :将这几种小麦合理搭配制粉 ,可以研制出各项指示均达到质量标准的面包粉。添加适量的复合品质改良剂进行面包烘焙实验 ,面包体积达 82 8～ 10 5 0mL/10 0g面粉 ,比容为 5 .30～ 6.77mL/g。

Four high quality wheats spreadly planted in Xinxiang,Henan province,were used to make bread flour.Results showed that blending these wheats reasonably can produce bread flour which meet the quality standard.Suitable complex additives were added into the flour and a bread-baking experiment was done.In the result,the bread volume reached 828-1050ml(100g) and the flour specific volume reached 5.1-6.77ml/g.