| 小麦蛋白质、面粉特性与面条品质的探讨 |
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| 引用本文： | 纪建海,崔志军. 小麦蛋白质、面粉特性与面条品质的探讨[J]. 粮食科技与经济, 2011, 36(1): 36-38 |
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| 作者姓名： | 纪建海 崔志军 |
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| 作者单位： | 河北交通职业技术学院,河北,石家庄,050056 |
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| 基金项目： | 河北交通职业技术学院科学技术计划 |
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| 摘 要： | 从小麦蛋白质、面粉特性对面条品质的影响，分析了中国面条工业发展缓慢的原因，提出了小麦育种、面粉工业、制面工业3个环节紧密配合，协调发展，才能形成良性循环的新思路。
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| 关 键 词： | 面条 小麦育种 面粉 小麦蛋白质 |
Probe on Impact of Wheat Protein and Flour Characteristics to Noodle Quality |
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| Ji Jianhai,Cui Zhijun. Probe on Impact of Wheat Protein and Flour Characteristics to Noodle Quality[J]. Grain Technology and Economy, 2011, 36(1): 36-38 |
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| Authors: | Ji Jianhai Cui Zhijun |
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| Affiliation: | Ji Jianhai,Cui Zhijun(Food Engineering Department,Hebei Jiaotong Vocational & Technical College,Shijiazhuang,Hebei 050056) |
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| Abstract: | Through discussion of wheat protein,flour characteristics to noodle quality,Analysised of the reasion for China's noodles industry slow development,It must be coordinated on wheat breeding,flour industry and noodle industry. |
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| Keywords: | noodles wheat breeding flour wheat protein |
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