Its flour quality was as good as import wheat flour quality.
本研究为优质面包小麦国产化提供了依据。
The effect of adding fermented brown rice meal on wheat flour quality and bread quality were studied.
研究发酵糙米粉对小麦粉的粉质、面团的糊化、拉伸等流变学特性及面包质构的影响。
The results showed that rye soluble arabinoxylans improved the wheat flour quality and the loaf volume.
结果表明：面粉中添加黑麦阿拉伯水溶性木聚糖能改善面粉品质，增加面包体积；
The effects on physicochemical property of wheat flour and quality of steamed bread by adding the defatted soybean flour to wheat flour were studied.
将脱脂大豆粉添加到小麦粉中，研究其对小麦粉理化特性和馒头制作品质的影响。
Quality target was founded, these can assure best process material for deep frozen food, and has guiding significance for flour industry and wheat plant.
品质指标的制定，不仅保证速冻食品稳定优质的生产原料，而且对面粉加工业和小麦种植都具有重要的指导意义。
The influence of the wheat malt powder on noodles' quality was studied by adding different proportion wheat malt powder into the flour.
通过向面粉中添加不同比例的小麦芽粉，研究小麦芽粉对面条品质的影响。
Maize flour by wet milling mixed CMC, AGAR and wheat flour in the proportion has made suitable dough quality.
普通玉米面粉与羧甲基纤维素(CMC)、琼脂、小麦面粉按一定比例配粉，也可获得良好的面团品质。
Wheat milling quality traits including flour yield, flour color and ash content and its major affecting factors were reviewed.
本文对出粉率、粉色和灰分三个主要磨粉品质性状及其影响因素进行了综述。
The influence of protein quality, starch quality, enzyme and lipids of wheat flour on the quality of steamed bread are analyzed synthetically.
综合分析了小麦与面粉的蛋白质品质、淀粉品质、酶、脂类物质等对馒头品质的影响。
In this paper, flour quality and making-food quality of 12 winter and spring wheat varieties were analyzed and valued, which were widely cultivated in Xinjiang.
对新疆目前大面积种植的12个冬春小麦品种的品质性状和各类面制食品的品质进行了全面测试分析。
However, there are also some problems to be notified for further wheat quality improvement that flour water absorption rate is relative lower, dough stable time relatively shorter.
面粉吸水率偏低、面团稳定时间较短是今后小麦品种品质改良中值得注意的问题。
The effects of wheat malt flour on the quality of noodle and the processing technology of wheat malt noodle were studied.
研究了小麦芽粉对面条品质的影响及小麦芽面条的生产配方。
The article discussed the suitable producing technique of Shuangku nutritious noodle with bitter buckwheat flour, wheat flour, balsam pear juice and improving agent of flour quality.
本文采用苦荞面粉、小麦面粉、苦瓜汁、面粉品质改良剂，通过适宜的工艺制作，得到苦荞含量高、食疗效果好、口感舒适、加工方便的双苦营养面条。
The effect of adding sweet potato meal with different proportion on baking quality of bread was analysed and the first grade wheat bread flour was compared with common flour.
研究分析了添加不同比例甘薯粉对面包烘焙品质的影响，并对优质一级面包粉和普通面包粉进行了比较。
The definition, characteristics and formula of nutritional wheat flour and the function of nutriments in it are introduced. The influence of nutriments on quality of nutritional flour is analyzed.
介绍了小麦粉营养强化的定义、特点、方案及各营养素的功能，并分析了营养素的添加对面粉品质的影响。
The study on noodle industrial quality were reviewed, including testing method, the relationship between wheat (flour) quality and noodle quality and genetic improvement of noodle wheat varieties.
本文从面条煮面品质鉴定方法、面条品质与小麦（面粉）品质的关系和小麦面条品质遗传改良等方面阐述了国内外小麦面条加工品质研究进展。
Particle size of wheat flour is an important physical parameter for wheat flour, and greatly influences the quality of wheat flour and flour foods.
小麦粉粒度是小麦粉的一个重要物理参数，它对小麦粉以及面制食品的品质产生很大的影响。
When particle size of wheat flour changes, the ingredients of wheat flour and their physical performances can also change, so as to influence the quality of flour products.
当小麦粉粒度变化时，小麦粉的组成成分以及物理特性也会发生变化，从而对面制品的品质产生影响。
The mechanism and method of wheat tempering were outlined. The influences of present wheat tempering on milling property and flour quality were discussed.
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。
Flour blending during different wheat varieties, which had obvious diversity in endosperm texture was propitious to improving quality characters, and vice versa.
胚乳质地类型差异较大的品种配粉，对提高品质性状有利，反之亦然。
A comparative study was carried out on the effects of active soybean flour, monoglyceride and lipoxidase on the rheology characteristics of wheat flour and the quality of steamed bread.
对活性大豆粉、单甘酯及脂肪氧合酶对面粉流变学性质及馒头品质影响进行了比较研究。
Wheat tempering is very important in the wheat moistening process, it has great influence on the precision and quality of wheat flour.
小麦调制处理是制粉工艺中一道重要的工序，直接影响着面粉的加工精度与品质。
Wheat flour water soluble pentosan has little influence on dough and bread-making quality.
而面粉中的水不溶戊聚糖则对面团特性及面包烘焙品质影响不大。
Frozen dumpling is a common frozen wheat flour food, its quality was deeply influenced by the flour quality.
冷冻水饺是冷冻面制品中最为普遍的一种，面粉质量的好坏是影响冷冻水饺质量的关键因素。
This paper discusses the definition and range of the wheat flour for special use. The preliminary classification of flour for special use is given according to the major quality index.
本文对专用小麦粉的定义，范围等概念性问题作了探讨，并试图根据基础质量指标对专用粉进行初步分类。
The harm which the BPO in bleaching a gent for wheat flour will do to human body and flour 's quality was analyzed. Some measures to control safety and sanitation for flour were proposed.
分析了面粉增白剂过氧化苯甲酰对人体及面粉本身品质的危害，提出了面粉安全卫生控制的一些措施。
Cakes were made with buckwheat and wheat flour in different mixture proportions, and their properties were studied. The optimum formula was determined by assessing the tests quality of those cakes.
将荞麦粉和小麦粉以不同配比制作蛋糕，并对蛋糕性能进行研究，通过蛋糕品质评分选出最佳的配比方案。
Wheat protein is one of the most important factors of the wheat flour processing quality.
小麦蛋白质是影响面粉加工品质的重要因素之一。
Wheat protein is one of the most important factors of the wheat flour processing quality.
小麦蛋白质是影响面粉加工品质的重要因素之一。
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