不同发酵面食品种对面粉品质的要求  

Requirements on Flour Quality of Different Fermented Pasta Varieties

作　　者：姚爱军 王兴国 刘柳 吕彬 李锡鹏 YAO Aijun;WANG Xingguo;LIU Liu;LYU Bin;LI Xipeng(Langfang Grain and Oil Quality Testing Center,Langfang 065000,China;Langfang Municipal Bureau of Human Resources and Social Security,Langfang 065000,China)

机构地区：[1]廊坊市粮油质量检测中心,河北廊坊065000 [2]廊坊市人力资源和社会保障局,河北廊坊065000

出　　处：《食品安全导刊》2024年第18期155-159,共5页China Food Safety Magazine

摘　　要：不同发酵面食对面粉品质特性的需求差别较大,且发酵面食生产企业对面粉的需求明显有别于一般家庭、作坊及餐饮店对面粉的需求。基于此,本文阐述了在主食工业化进程中,不同发酵面食及其制作工艺对面粉品质的要求,为发酵面食加工企业选择面粉提供参考。Different fermented pasta have different requirements for flour quality characteristics,and the flour requirements of fermented pasta production enterprises are obviously different from those of ordinary families,workshops and restaurants.Based on this,this article explains the requirements of different fermented pasta and its production process for flour quality in the process of staple food industrialization,providing a reference for fermented pasta processing enterprises to choose flour.

关 键 词：发酵面食 面粉 品质 工艺要求 产品特性 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]