糯小麦粉与普通小麦粉配粉对面条品质影响的研究
나소맥분여보통소맥분배분대면조품질영향적연구
Study of the effect of quality of Chinese noodle which made of glutinous wheat flour and common wheat flour
  • 万方数据
    粮油食品科技 량유식품과기
    SCIENCE AND TECHNOLOGY OF CEREALS,OILS AND FOODS
    2006年 4期 1-4 ,共4页

    黄兴峰%孙辉%姜薇莉%田晓红

    황흥봉%손휘%강미리%전효홍

    糯小麦%配粉%面条 糯小麥%配粉%麵條
    나소맥%배분%면조
    选用普通小麦品种中北439与糯小麦品种中糯一号制粉后进行配粉试验,研究糯性小麦粉对普通小麦粉的糊化特性和流变学特性的影响,以及对其制品面条品质的影响.
    선용보통소맥품충중북439여나소맥품충중나일호제분후진행배분시험,연구나성소맥분대보통소맥분적호화특성화류변학특성적영향,이급대기제품면조품질적영향.
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