Flour Quality Improvement Technology and Application

Author: Liu Zhongdong
Publisher:
Publish Date: 2005-06-01
Features: Flour is a familiar food ingredient. In people's impression, it is usually a white powder ground from wheat, which can be mixed with water to form a viscoelastic dough and then made into various types of noodle dishes. However, flour quality varies greatly, and each type of flour has specialized uses and improvement techniques. The purpose of this book is to popularize this knowledge. The book elaborates on the properties and production of specialty flours, provides a detailed introduction to the properties of the raw materials used for specialty flours, and focuses on the application techniques of specialty flours, particularly in the production of traditional Chinese staple foods such as steamed buns and noodles. Therefore, this book can be used by food professionals and also serves as a reference for teaching purposes. The book elaborates on the properties and production of specialty flours, provides a detailed introduction to the properties of the raw materials used for specialty flours, and focuses on the application techniques of specialty flours, particularly in the production of traditional Chinese staple foods such as steamed buns and noodles.