| 钙对面粉品质及烘焙品质的影响 |
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| 引用本文： | 翟爱华,赵丽勤,鹿保鑫,刘恒芝.钙对面粉品质及烘焙品质的影响[J].黑龙江八一农垦大学学报,2000,12(2):102-105. |
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| 作者姓名： | 翟爱华 赵丽勤 鹿保鑫 刘恒芝 |
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| 作者单位： | 黑龙江八一农垦大学食品工程系,密山,158308 |
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| 摘 要： | 选用不同种类的钙剂，对面粉进行强化，再对粉样进行分析，用标准配方和方法作烘焙试验。研究分析表明：面粉中添加钙后对面粉品质及烘焙品质，没有显著的影响且方便实用。
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| 关 键 词： | 钙剂 烘焙实验 面粉品质 烘焙品质 |
| 修稿时间： | 2000-01-22 |
THE INFLUENCE OF CALCIUM ON FLOUR QUALITY AND BAKING QUALITY |
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| ZHAI Ai-hua, ZHAO Li-qin, LU Bao-xin et al..THE INFLUENCE OF CALCIUM ON FLOUR QUALITY AND BAKING QUALITY[J].Journal of Heilongjiang August First Land Reclamation University,2000,12(2):102-105. |
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| Authors: | ZHAI Ai-hua ZHAO Li-qin LU Bao-xin |
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| Institution: | ZHAI Ai-hua; ZHAO Li-qin; LU Bao-xin et al. |
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| Abstract: | By means of different kinds of Calcium dosage to strengthen flour and make a baking experiment, the analyst result was gained. The consequence proved that adding Calcium to flour exerted no outstanding influence on flour quality and baking quality, and was convenient as well as practical. |
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| Keywords: | Calcium dosage baking experiment flour quality baking quality |
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