小麦粉组分及质量与馒头品质的关系  

RELATIONSHIP BETWEEN THE COMPONENTS OF WHEAT FLOUR AND QUALITY OF CHINESE STEAMED BREAD

作　　者：沈炯[1] 王学东[1] 李庆龙[1] 

机构地区：[1]武汉工业学院食品科学与工程学院,湖北武汉430023

出　　处：《武汉工业学院学报》2007年第1期19-22,32,共5页Journal of Wuhan Polytechnic University

摘　　要：主要论述了小麦粉中蛋白质、脂肪、淀粉等组分的含量和质量对所制作的馒头品质的影响。Chinese Steamed Bread is a kind of traditional food in our country. This text is mainly about the relationship between the quantity and quality of protein, fat, starch and other components in wheat flour and the quality of corresponding Chinese steamed bread.

关 键 词：小麦粉 馒头 馒头品质 

分 类 号：TS211.43[轻工技术与工程—粮食、油脂及植物蛋白工程]