摘要
小麦调质是制粉中极为重要的一环,它使小麦颗粒达到一种适合制粉的均匀物化状态,有利于获得质量较好的小麦粉。综述了调质的机理,介绍和比较了常温调质、加热调质、真空调质、破损调质、杀菌剂调质、酶制剂调质方法及其作用,以期研究出一种简便、经济、安全的润麦方法。
Wheat tempering is a very important part of the milling.It makes wheat grain achieve a uniform physical and chemical state for pulverizing,to obtain wheat flour of good quality.We reviewed the mechanism of tempering,and introduced the normal temperature tempering,heating and tempering,vacuum tempering and modified tempering,antiseptic tempering,the enzyme modifying methods and its role,in order to develop a simple,economic,and safe tempering method.
出处
《粮食与饲料工业》
CAS
2016年第4期8-10,共3页
Cereal & Feed Industry
基金
国家现代农业(小麦)产业技术体系建设专项(CARS-03)
关键词
小麦加工
调质机理
调质方法
制粉
wheat processing
tempering mechanism
tempering methods
milling
