采用不同热处理、不同脱水方法以及复合配粉的方法 ,进行改善玉米面粉的面团品质试验。
This paper is to improve dough quality of maize flour by different heat treatments and dehydration.
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。
Maize flour by wet milling mixed CMC, AGAR and wheat flour in the proportion has made suitable dough quality.
施磷对小麦营养品质和籽粒中氨基酸含量无明显影响,但能增强面团延展性,降低面团强度和筋力;
P fertilizer could not obviously improve the nutrition quality of wheat and AA content, but could decrease paste strength and flexibility .
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