摘要
描述与比较了两种不同产地、不同品牌面粉的粉质特征,主要包括面团的形成时间、稳定时间、粉质指数等参数。结果表明,两种面粉的粉质参数都符合国家标准。统计分析,面团的形成时间和断裂时间存在显著的差异,但吸水率、稳定时间、粉质指数、弱化度差异并不显著。
We have described and compared flour quality flour powder characteristics, mainly including the formation curve of the two different regions, different brands of time, stability time, quality curve number and so on. Results showed that two kinds of flour parameters meet the national standard of flour. The statistical analysis re- suits show that the formation time of the dough and fracture time exist significant differences, but water absorp- tion, stability time, silty index, degree of softening is not significant.
出处
《粮食加工》
2014年第6期17-19,共3页
Grain Processing
关键词
粉质曲线
香雪高筋粉
金涛砂子粉
稳定时间
形成时间
差异
flour quality curve, Xiangxue high gluten flour, Jintao sand flour, stability time,the formationtime, differences
