【摘要】 阐述了小麦粉烘焙品质和其中蛋白质、淀粉、脂质、酶等组分含量的关系,讨论了各种功能成分对小麦粉烘焙品质的影响原理。更多还原

【Abstract】 The article expatiated the relationship of the baking quality of wheat flour and protein,starch,lipid and enzyme in flour,and discussed the principle of the effect of all the kind of function ingredient on baking quality of wheat flour.更多还原