适合中式面制品的小麦粉加工特殊工艺研究  

Study on the Special Processing Technology of Wheat Flour Suitable for Chinese Flour Products

作　　者：莫耀兴 MO Yaoxing(Development and Reform Bureau YuZhou Disrict,Yuzhou District Grain Reserve Servince Center,Yulin 537000,China)

机构地区：[1]玉州区发展与改革局,玉州区储备粮服务中心,广西玉林537000

出　　处：《现代食品》2021年第14期15-17,共3页Modern Food

摘　　要：针对中式面制品所需面粉特性不同,本文对制粉过程中各系统出粉的特性和影响面粉品质的因素进行分析,重点论述了适合中式面制品的小麦粉加工特殊工艺。In view of the different characteristics of flour required by Chinese flour products,this paper analyzes the flour characteristics of each system in the flour making process and the factors affecting flour quality,and focuses on the special processing technology of wheat flour suitable for Chinese flour products.

关 键 词：中式面制品 小麦粉加工 工艺 研究 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]