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。
Through the research on the color digital image characteristics of 133 wheat flour samples with different processing degree, an inspection method for wheat flour color and bran specks was set up.
通过对133个不同加工精度的小麦粉样品数字图像特性进行分析研究，建立了小麦粉粉色与麸星的检测方法。
A kind of blended flour was prepared by oat flour and wheat flour in different proportions, and then the processing property of bread made in this formula was studied.
燕麦的营养价值较其它谷物高，将燕麦粉和小麦粉配制成不同比例的混合粉，研究几种配方下制作面包的工艺性能。
应用推荐