不同發(fā)酵面食品種對面粉品質(zhì)的要求

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摘 要：不同發(fā)酵面食對面粉品質(zhì)特性的需求差別較大，且發(fā)酵面食生產(chǎn)企業(yè)對面粉的需求明顯有別于一般家庭、作坊及餐飲店對面粉的需求。基于此，本文闡述了在主食工業(yè)化進(jìn)程中，不同發(fā)酵面食及其制作工藝對面粉品質(zhì)的要求，為發(fā)酵面食加工企業(yè)選擇面粉提供參考。

關(guān)鍵詞：發(fā)酵面食；面粉；品質(zhì)；工藝要求；產(chǎn)品特性

Requirements on Flour Quality of Different Fermented Pasta Varieties

YAO Aijun1， WANG Xingguo2， LIU Liu1， LYU Bin1， LI Xipeng1

（1.Langfang Grain and Oil Quality Testing Center， Langfang 065000， China; 2.Langfang Municipal Bureau of Human Resources and Social Security， Langfang 065000， China）

Abstract： Different fermented pasta have different requirements for flour quality characteristics， and the flour requirements of fermented pasta production enterprises are obviously different from those of ordinary families， workshops and restaurants. Based on this， this article explains the requirements of different fermented pasta and its production process for flour quality in the process of staple food industrialization， providing a reference for fermented pasta processing enterprises to choose flour.

Keywords： fermented pasta; flour; quality; process requirements; product characteristics

發(fā)酵面食在我國具有悠久的歷史傳承，是人們的主食之一，其主要品種有包子、饅頭、花卷等。（剩余5730字）