用青海春小麦生产饼干专用粉的研究  

RESEARCH ON THE PRODUCTION OF BISCUIT FLOUR WITH SPRING WHEAT IN QINGHAI PROVINCE

作　　者：曲凌夫[1] 武文斌[2] 侯勇 张进萍 

机构地区：[1]浙江财经学院工商管理学院,浙江杭州310012 [2]河南工业大学机电工程学院,河南郑州450052 [3]青海商业科学技术研究所,青海西宁81000 [4]青海丁香粮油(集团)有限责任公司,青海西宁810017

出　　处：《河南工业大学学报（自然科学版）》2005年第5期68-71,共4页Journal of Henan University of Technology：Natural Science Edition

摘　　要：由于受地理环境和气候条件的影响,青海春小麦品质较差,面筋含量较低,筋力较弱.通过对青海省主要春小麦品种的品质分析、制粉试验、烘焙等研究工作,又依据饼干专用粉的标准(SB/T10141 93),采用配麦、配粉、调质等技术手段,经反复试制,开发生产出酥性饼干专用粉.The quality, gluten content, gluten elasticity of the spring wheat in Qinghai province was no very good because of the effect of geographic environment and climate conditions. In order to make use of the spring wheat, the wheat character was studied, the experiment of flour milling and baking was carried out. According to the standard（SB/T10141 - 93） of the biscuit flour, the experiments was repeated for many times for the technology of proportioning of wheat and flours and flour quality improving. Finally a kind of special flour for biscuit was produced.

关 键 词：青海省 春小麦 开发 饼干专用粉 

分 类 号：TS211.42[轻工技术与工程—粮食、油脂及植物蛋白工程]