学术
国际标准刊号：ISSN 1671-9646
国内统一刊号：CN 14-1310
摘 要:
对7种面粉的化学成分、面团流变学特性等指标进行测定，详细分析了各项指标与速冻水饺品质的相关关系，得出适合生产速冻水饺的面粉的最佳特性指标。并通过比较分析对黑龙江省地产小麦粉生产速冻水饺的适用性进行评价。[著者文摘]
文章出处:
《农产品加工．学刊》-2006年5期,13 -4-7,13页
Nongchanpin Jlagong.Xuekan
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1671-9646（2006）05-0004-04
The Relationship Between Characteristics of Wheat Flour and Quality of Dumpling
Yang Mingduo, Sun Zhaoyuan （Postdoctoral Station of Scientific Research of Fast Food Research Center, Harbin University of Commerce, Harbin 150076, China;
Abstract:
The compositions, rheological characteristics of seven wheat flour of dumpling were measured respectively. The relationship between these results and the quality dumpling were investigated and the optimum parameters of flour of dumpling ware consulted.[著者文摘]
Key words:
wheat flour; dumpling; quality; relationship
收稿日期: 2006-05-10
基金资助:
国家人事部留学回国人员科技活动择优资助项目（200306AD）
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