小麦加工过程对面粉品质的影响  

The Effect of Wheat Processing on the Quality of Flour

作　　者：张晓慧 王培超 黄飞 陈芳 张晓双 ZHANG Xiaohui;WANG Peichao;HUANG Fei;CHEN Fang;ZHANG Xiaoshuang(COFCO(Zhengzhou)Grains and Oils Industries Co.,Ltd.,Zhengzhou 450016,China)

机构地区：[1]中粮(郑州)粮油工业有限公司,河南郑州450016

出　　处：《现代食品》2023年第15期79-82,共4页Modern Food

摘　　要：小麦加工过程中不同工艺技术对制成品指标及适用性影响较大。本文分析了小麦粉制粉工艺过程中清理、润麦及研磨等关键环节对小麦粉品质的影响,以提高工艺设计及提升产品品质,为小麦制粉工业发展提供参考。During the wheat processing process,different process technologies have a significant impact on the indicators and applicability of finished products.This article analyzes the impact of key processes such as cleaning,moistening,and grinding in the wheat flour milling process on the quality of wheat flour,in order to improve process design and product quality,and provide reference for the development of the wheat flour industry.

关 键 词：制粉工艺 清理 润麦 研磨 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]