润麦是制粉工艺中的一个重要工序，碾皮小麦的润麦要求与未碾皮小麦的不同。
Tempering is an important process in the flour milling. The tempering requirements of debranned wheat are different from those of unbranned wheat.
通过对比试验，探讨了不同润麦方式、润麦水分对面粉粉质的拉伸指标的影响规律。
Through check experiment, the influencing rule of tempering method and moisture on the quality index of flour was discussed.
针对小麦制粉过程中的润麦环节，研究原料小麦的外观品质、润麦温度及润麦水分对制粉原料表面带菌量变化的影响。
The effects of the quality of wheat, the temperature of wheat moistening and the moisture content of wheat on the growth of surface microbe of the wheat were studied.
针对小麦制粉过程中的润麦环节，研究原料小麦的外观品质、润麦温度及润麦水分对制粉原料表面带菌量变化的影响。
The effects of the quality of wheat, the temperature of wheat moistening and the moisture content of wheat on the growth of surface microbe of the wheat were studied.
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