不同发酵面食品种对面粉品质的要求
Requirements on Flour Quality of Different Fermented Pasta Varieties
姚爱军 1王兴国 2刘柳 1吕彬 1李锡鹏1
作者信息
- 1. 廊坊市粮油质量检测中心,河北廊坊 065000
- 2. 廊坊市人力资源和社会保障局,河北廊坊 065000
- 折叠
摘要
不同发酵面食对面粉品质特性的需求差别较大,且发酵面食生产企业对面粉的需求明显有别于一般家庭、作坊及餐饮店对面粉的需求.基于此,本文阐述了在主食工业化进程中,不同发酵面食及其制作工艺对面粉品质的要求,为发酵面食加工企业选择面粉提供参考.
Abstract
Different fermented pasta have different requirements for flour quality characteristics,and the flour requirements of fermented pasta production enterprises are obviously different from those of ordinary families,workshops and restaurants.Based on this,this article explains the requirements of different fermented pasta and its production process for flour quality in the process of staple food industrialization,providing a reference for fermented pasta processing enterprises to choose flour.
关键词
发酵面食/面粉/品质/工艺要求/产品特性Key words
fermented pasta/flour/quality/process requirements/product characteristics引用本文复制引用
出版年
2024
NETL
NSTL
万方数据