对低筋小麦粉品质改良的探索  

A Study on Improving Properities of Low-Quality Wheat Flour

作　　者：吕兴强[1] 潘从道[1] 印兆庆[1] 

机构地区：[1]武汉食品工业学院粮食工程系

出　　处：《粮食与饲料工业》1997年第1期21-22,共2页Cereal & Feed Industry

摘　　要：以低筋小麦粉为原料，采用优良面粉配粉及添加活性面筋粉探索其品质改良途径。The low-quality wheat flour as raw material has been blended with the high-quality wheat flour and the vital wheat gluten flour in order to find a way to improve the quality of the low-quality wheat flour,and the industrializing heat-treatment conditions have been imitated to get the commercial gluten flour for making quality-improving test.

关 键 词：小麦 低筋粉 配粉 热处理 品质改良 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]