2018-2019年我国小麦加工科研概况与建议  

The overview and recommendations of China’s wheat processing research in 2018-2019

作　　者：林家永 LIN Jia-yong(Academy of National Food and Strategic Reserves Administration,Beijing 100037,China)

机构地区：[1]国家粮食和物资储备局科学研究院,北京100037

出　　处：《粮油食品科技》2020年第3期61-68,共8页Science and Technology of Cereals,Oils and Foods

摘　　要：为全面了解我国小麦加工研究现状,从小麦及小麦粉品质、小麦粉制品加工及小麦深加工等方面综述了近2年小麦加工研究概况。总结了我国在小麦品质、加工工艺、质量控制、优质馒头和面条加工等研究所取得成效,并提出未来小麦加工研究进一步发展具体建议,以期为小麦生产、加工、科研以及政策制定等提供参考。In order to comprehensively understand the current status of wheat processing research in China, the study on wheat and wheat flour quality, wheat flour product processing, and wheat deep processing in recent two years were reviewed in this paper. The research achievements on wheat quality, processing technology, quality control, high-quality steamed bread and noodles processing were summarized and specific suggestions for further future development of wheat processing were put forward, with a view to wheat production, processing, scientific research, and policy formulation for reference. This review will hopefully provide reference for wheat production, processing, scientific research and policy formulation.

关 键 词：小麦加工 小麦粉制品 深加工 科研现状 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]