High flour whiteness, low ash content, medium protein content, medium to strong gluten strength and good extensibility, and high starch viscosity were desirable for Chinese noodle quality.
中国面条要求面粉颜色白、灰分低,较高的蛋白质含量、中等偏强的面筋强度和较好的延展性以及较高的峰值粘度。
The results indicated that the rye flour belongs to medium gluten flour. The suitable amount of rye flour can be applied in making noodle and bread.
研究结果表明,黑小麦粉属于中等筋力的面粉,可适量地应用于面条和面包的生产中。
The results indicated that the rye flour belongs to medium gluten flour. The suitable amount of rye flour can be applied in making noodle and bread.
研究结果表明,黑小麦粉属于中等筋力的面粉,可适量地应用于面条和面包的生产中。
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