面粉强筋剂使用探讨  

On the Application of Gluten Improver for Flour

作　　者：李庆龙[1] 柯惠玲[1] 

机构地区：[1]武汉食品工业学院

出　　处：《粮食与饲料工业》1998年第9期7-8,共2页Cereal & Feed Industry

摘　　要：不同的面粉强筋剂具有不同的性质，面粉厂应根据面粉的原有品质和用途、强筋剂的种类和性质来选用合适的强筋剂。通过生产性试验，讨论了正确使用强筋剂的方法、合理的添加量和应该注意的一些问题。The gluten improvers for flour have different properties, so the appropriate gluten improver should be selected according to the original characteristics and usages of flour as well as the varieties and properties of the gluten improver. The correct adding method and the reasonable adding quantity of the gluten improver as well as some problems concerned in the production were discussed.

关 键 词：面粉强筋剂 面粉品质 添加量 面粉制造 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]