摘要
综述了小麦调质处理的机理和方式,探讨了目前研究中小麦调质处理对制粉特性和小麦粉品质的影响。调质既能显著改变小麦的制粉特性,同时对小麦粉的品质也会产生一定的影响。最后,对小麦调质处理的研究作了进一步展望,并提出了对国产小麦调质处理研究的新思路。
The mechanism and method of wheat tempering were outlined. The influences of present wheat tempering on milling property and flour quality were discussed. When tempering properly, the milling property of wheat and flour quality could be greatly improved. At last, the research of the tempering in wheat processing was prospected and a new idea about tempering was advanced.
出处
《粮食与饲料工业》
CAS
北大核心
2007年第10期4-6,共3页
Cereal & Feed Industry
关键词
小麦
调质
制粉特性
小麦粉品质
wheat
tempering
milling property
flour quality
