| 小麦馒头加工品质的研究进展 |
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| 引用本文： | 韩占江,郜庆炉,单长卷,吴玉娥,王伟华. 小麦馒头加工品质的研究进展[J]. 安徽农业科学, 2006, 34(14): 3463-3464,3466 |
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| 作者姓名： | 韩占江 郜庆炉 单长卷 吴玉娥 王伟华 |
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| 作者单位： | 河南科技学院,河南,新乡,453003 |
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| 基金项目： | 河南省科技攻关项目 , 河南科技学院校科研和教改项目 |
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| 摘 要： | 在综述影响馒头品质因素的基础上,指出应加强相关研究,通过与遗传改良、栽培调控和改进加工工艺等措施相结合,制作出优质的馒头产品,满足人们生活的需要。
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| 关 键 词： | 小麦 馒头 加工品质 |
| 文章编号： | 0517-6611（2006）14-3463-02 |
| 收稿时间： | 2006-04-13 |
| 修稿时间： | 2006-04-13 |
Research Advance in the Steamed Bread Processing Quality of Wheat |
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| HAN Zhan-jiang, et al. Research Advance in the Steamed Bread Processing Quality of Wheat[J]. Journal of Anhui Agricultural Sciences, 2006, 34(14): 3463-3464,3466 |
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| Authors: | HAN Zhan-jiang et al |
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| Affiliation: | Henan Institute of Science and Technology, Xinxiang, Henan 453003 |
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| Abstract: | In the thesis ,recent progress in the research on the factors affecting the steamed bread processing quality of wheat was summarized. The result showed that it was necessary to improve the correlative research on genetic,culture regulation and process technique for good-quality wheat for the demand of people. |
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| Keywords: | Wheat Steamed bread Processing quality |
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