Research of Evaluating Flour Quality by Experiment of Cooking

• 来源期刊: 中国粮油学报(英文版)
• 关键词: evaluation of quality experiment of cooking experiment of steamed bread cooked
• 年，卷（期）: 2000,（z1）
• 页码范围: 12-15
• 页数: 4页
• 语种: 英文

摘要

An experiment of flour quality was carried out by means of cooking. It was proven that the flour quality could be evaluated directly, accurately and raliablely by cooking experiment, which should be able to guide reasonble processing and utilizing flour.