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对氯水润麦的初步探讨 被引量:2

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摘要 小麦的水分调节是制粉工艺的重要环节,本文就氯水润麦对制粉工艺效果的影响及作用,做了初步分析和探讨。
出处 《黑龙江粮食》 1997年第1期30-31,共2页
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  • 1于磊,王晓曦,王修法.小麦调质处理及其对制粉特性和小麦粉品质的影响[J].粮食与饲料工业,2007(10):4-6. 被引量:9
  • 2MOSS R. The influence of endosperm structure, protein con- tent and grain moisture on the rate of water penetration into wheat during conditioning [J]. International Journal of Food Science Technology, 1977,12 (3) 275-283. 被引量:1
  • 3MOSS R. Conditioning studies on Australian wheat. II. Morphology of wheat and its relationship to conditioning[J]. Journal of the Sci- ence of Food and Agriculture, 1973,24 (9) : 1 067-1 076. 被引量:1
  • 4BUTCHER J,STENVERT N L. Conditioning studies on Aus- tralian wheat. III. The role of the rate of water penetration in- to the wheat grain[J]. Journal of the Science of Food and Agri- culture,1973,24(9) 11 077-1 084. 被引量:1
  • 5STENVERT N L, KINGSWOOD K. Factors influencing the rate oI moisture penetration into wheat during tempering[J]. Cereal Chem, 1977,54 : 627-637. 被引量:1
  • 6KATHURIA D H, SIDHU J H. Indian durum wheats I. Effect of conditioning threatments on the milling quality and composition of semolina[J]. Cereal Chem, 1984,61 (5) : 460- 462. 被引量:1
  • 7KATHURIA D H, SIDHU J H. Indian durum wheats II. Effect of conditioning threatments on the quality of spaghet- tis [J]. Cereal Chem,1984,61(5)463-465. 被引量:1
  • 8FINNEY K F,BOLTE L C. Experiment micromillingReduc- tion of tempering time of wheat from 1824 hours to 30 mi- nutes[J]. Cereal Chem, 1985,62(6) :454-458. 被引量:1
  • 9FINNEY K F,ANI)REWS L A. 30 minutes conditioning method for micro-Intermediate, and large-scale experiment micromilling of soft red winter wheat[J]. Cereal Chem, 1986,63 (1) = 18-21. 被引量:1
  • 10DHILLON B,WIESENBORN D,DHILLON H, et al. Devel- opment and evaluation of a fluidized bed system for wheat grain disinfection[J]. Journal of Food Science, 2010 (6): 372- 378. 被引量:1

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