吹泡仪在控制饼干专用粉的小麦及面粉品质特性中的应用  

The Application of Blow Bubble Instrument in Controling Wheat of Biscuits Special Powder and the Property of Flour Quality

作　　者：肖灿仙 

机构地区：[1]上海福新面粉有限公司,200240

出　　处：《粮食与油脂》2003年第B08期20-21,共2页Cereals & Oils

摘　　要：本文主要讨论如何用吹泡仪来控制饼干专用粉的小麦原料的品质特性,制粉生产过程中的面粉品质特性及面粉和小麦的储存时间对其品质的影响,从而通过吹泡仪的检测数据的分析,提高对产品质量的监控能力,保证产品质量的稳定,进一步满足顾客的使用要求。This paper introduces how to control the property of quality of wheat raw materials of biscuits special powder with blow bubble instrument. The effects on the property of flour quality and stowage time of flour and wheat in producing powder processes, then, by analyzing the test data, to improve the monitor ability for products quality, to ensure the stable for products quality and to satisfy futher the use request for customer.

关 键 词：吹泡仪 饼干专用粉 面粉 品质特性 小麦原料 检测控制 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]