Research on Development Strategy of Improving the Quality and Efficiency of China's Bulk Wheat Flour Product Industry
At present,the excellent quality and performance of strong and weak gluten wheat varieties in our country are comparable to those of wheat varieties in Western countries,and the quality of high-quality bread and biscuits made from this raw material can also be comparable to that of foreign countries.However,the development of bulk flour products represented by noodles and Mantou has lagged behind.Compared with the quality of bread,biscuits and cakes made from strong gluten and weak gluten wheat,there are obvious shortcomings in quality stand-ards,scientific research and development support system,technological innovation and other aspects.This article analyzes the current develop-ment status and prominent problems of China's bulk noodle industry from the perspective of the supply side,and proposes corresponding coun-termeasures and measures based on the characteristics and trends of the consumer side,in order to provide reference and guidance for the de-velopment of relevant departments and enterprises.
Bulk noodle productsImprove quality and efficiencyIndustrial developmentStrategic research
万方数据
维普
