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Position: Home > Articles > Effect of Wheat Moistening Conditions on Growth of Surface Mould of Wheat FOOD SCIENCE 2008,29 (10) 357-360

小麦制粉润麦条件对原料表面霉菌增殖的影响

作  者:
顾熟琴;高春娜;卢大新
单  位:
北京农学院食品科学系;陕西师范大学食品工程与营养科学学院
关键词:
小麦;分选;润麦温度;润麦水分;霉菌
摘  要:
针对小麦制粉过程中的润麦环节,研究原料小麦的外观品质、润麦温度及润麦水分对制粉原料表面霉菌数量变化的影响。实验结果表明:原料小麦的外观品质是影响霉菌增殖的最主要因素,其次分别为润麦温度及润麦水分。
译  名:
Effect of Wheat Moistening Conditions on Growth of Surface Mould of Wheat
作  者:
GU Shu-qin1,2,GAO Chun-na1,LU Da-xin2,(1.College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an 710062,China; 2.Department of Food Science,Beijing University of Agriculture,Beijing 102206,China)
关键词:
wheat;separation;temperature of wheat moistening;moisture content of wheat;mould
摘  要:
The effects of quality of wheat,temperature of wheat moistening and moisture content of wheat on the growth of surface mould of wheat were studied. The results showed that the quality of wheat takes the most significant effect on the growth of surface mould,followed by the temperature of wheat moistening and the moisture content of wheat in turn.

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