【摘要】 针对小麦制粉过程中的润麦环节,研究原料小麦的外观品质、润麦温度及润麦水分对制粉原料表面带菌量变化的影响。试验结果表明,原料小麦的外观品质是影响微生物菌落总数增殖的最主要因素,其次分别为润麦温度及润麦水分。更多还原

【Abstract】 The effects of the quality of wheat,the temperature of wheat moistening and the moisture content of wheat on the growth of surface microbe of the wheat were studied.The result shows that the quality of wheat took the most significant factor on the growth of surface microbe.The temperature of wheat moistening and the moisture content of wheat also showed significant as factors.更多还原