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食品研究与开发:2022,43(18):207-212
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小麦调质过程水分分布和工艺研究进展
(1.河南工业大学粮油食品学院,河南 郑州 450001;2.河南工业大学小麦理论与技术研究所,河南 郑州 450001;3.国家小麦加工技术研发专业中心,河南 郑州 450001)
Progress in Research on Water Distribution and Technology of Wheat Tempering
(1.College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,Henan,China;2.Institute of Wheat Theory and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China;3.National Wheat Processing Technology R&D Center,Zhengzhou 450001,Henan,China)
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本文已被:浏览 1555次   下载 813
投稿时间:2022-02-13    
中文摘要: 小麦粉的质量与小麦调质工艺有着密切的关系,科学的调质工艺能够改变小麦的物理特性,使其更易于研磨。小麦水分含量是衡量产品品质的重要指标之一,了解水分在小麦调质过程中的迁移规律有利于优化和调整小麦调质工艺,提高产品品质。该文对调质过程中小麦的水分分布规律进行概述,介绍当前不同的调质方法及研究现状。
中文关键词: 小麦  调质  小麦粉  水分分布  水分迁移
Abstract:The quality of wheat flour is affected by the process of wheat conditioning.The conditioning process can alter the physical characteristics of wheat,thereby making grinding of wheat easier.Wheat moisture content is one of the important criteria that determines product quality.A better understanding of moisture migration during the wheat conditioning process will help in optimizing this process and improving product quality.This paper summarized water distribution in wheat during the wheat conditioning process and described various conditioning methods and current research.
文章编号:202218027     中图分类号:    文献标志码:
基金项目:“十三五”国家重点研发计划项目(2018YFD0401001)
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