Initial Study on Applications of French Wheat in Chinese Steamed Bread and Noodles

• 来源期刊: 中国粮油学报(英文版)
• 关键词: French wheat quality steamed bread noodle
• 年，卷（期）: 2000,（z1）
• 页码范围: 25-29
• 页数: 5页
• 语种: 英文

摘要

the physical-chemical properties of four kinds of French commercial wheat and its flour and its dough rheological properties were analyzed in more detail .The suitability of French wheat flour in Chinese traditional food products such as ste2med bread and noodle was preliminarily studied in order to get and spread more infomation on how to utilize French wheat in Chinese food.