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。
The waxy corn flour by dry-milling exhibited good digestibility and solubility, while that by wet-milling method had strongly swelling, high transparency, good freezing a.
本文分析了干法制粉与湿法制粉获得的蜡质玉米粉与糯米粉的性质差异。
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