不同发酵面食品种对面粉品质的要求

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摘 要：不同发酵面食对面粉品质特性的需求差别较大，且发酵面食生产企业对面粉的需求明显有别于一般家庭、作坊及餐饮店对面粉的需求。基于此，本文阐述了在主食工业化进程中，不同发酵面食及其制作工艺对面粉品质的要求，为发酵面食加工企业选择面粉提供参考。

关键词：发酵面食；面粉；品质；工艺要求；产品特性

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

发酵面食在我国具有悠久的历史传承，是人们的主食之一，其主要品种有包子、馒头、花卷等。（剩余5730字）