【摘要】 本文主要就 4种法国商用小麦的理化特性及其面粉的理化特性和面团的流变学特性等进行较为全面地分析 ,并初步探索了法国小麦粉在中国传统食品馒头、面条中的应用 ,旨在为合理利用法国小麦、面粉制作中国传统食品馒头、面条提供一些指导更多还原

【Abstract】 The physical-chemical proerties of grains and flour and dough rheological properties of four kinds of French commercial wheat were analyzed.The suitability of French wheat flour for Chinese traditional food products such as steamed bread and noodles was preliminarily studied in order to get more information on how to utilize French wheat for Chinese food.更多还原