节点文献
小麦谷朊粉在面包生产中的应用研究
APPLlCATION OF WHEAT GLUTEN FLOUR TO BREAD MAKING
【摘要】 本文就谷朊粉应用于面包生产中对主要工艺因素的影响进行了探讨,并对添加谷朊粉后面团的流变学特性及面包的品质进行了分析研究。
【Abstract】 he effects of gluten flour on technological factors in the process of bread makingwere studied and the rheological properties of the dough as well as the quality of bread added withwheat gluten flour were thoroughly analysed in the paper.
【关键词】 谷朊粉;
面团;
比容;
吸水率;
发酵时间;
老化;
【Key words】 Gluten flour; dough; bread; specific volune; water absorbing; fermentation time; aging;
【Key words】 Gluten flour; dough; bread; specific volune; water absorbing; fermentation time; aging;
- 【文献出处】 郑州粮食学院学报 ,JOURNAL OF ZHENGZHOU GRAIN COLLEGE , 编辑部邮箱 ,1994年03期
- 【分类号】TS213.21
- 【被引频次】10
- 【下载频次】237