面包专用小麦国产化研究  

A NEW VARIETY OF DOMESTIC WHEAT SPECIAL USED AS BREAD MAKING

作　　者：秦中庆[1,2,3,4] 陈志成 薛英杰[1,2,3,4] 王美芳 蒋功业[1,2,3,4] 周福群 周俊杰 

机构地区：[1]郑州市农林科学研究所 [2]郑州粮食学院粮食工程系 [3]郑州益民实验面粉厂 [4]郑州实验挂面厂

出　　处：《郑州粮食学院学报》1998年第1期45-51,共7页Journal of Zhengzhou Institute of Technology

摘　　要：经多年品种试验、生产示范、品质分析和加工试验，筛选出一组适合河南省北中部种植的优质面包小麦品种，其品质达到了进口优质小麦的品质水平，可用于加工高级面包粉。经大规模工业化加工的面包粉，其品质指标达到了进口优质小麦所加工的面包粉的品质水平。本研究为优质面包小麦国产化提供了依据。A new variety of domestic wheat special used as bread making was screened through species test,producing demonstration,flour quality analysis and processing experiment.The wheat was suitable to growing in centre henan and north Henan and the wheat could be used as processing high grade bread flour.Its flour quality was as good as import wheat flour quality.The research offered an example for screening of domestic wheat special used as bread making.

关 键 词：面包专用小麦 小麦 面包粉 国产化 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS213.21[轻工技术与工程—食品科学与工程]