饺子粉

使用快速粘度分析仪研究饺子粉的糊化特性

Research of gelatinization characteristics of dumpling flour with rapid viscosity analyzer

用快速粘度分析测定仪测试了不同地区产的6个饺子粉样品的糊化特性，同时分析了饺子粉的面筋含量等品质指标。

Gelatinization characteristics and gluten content as well as other indexes of 6 samples of dumpling flour which were collected from different producing areas were analyzed with a rapid viscosity analyzer .

高级饺子粉的生产与指标控制

Production and quality controlling on high-quality Jiaozi flour

乳化剂在饺子粉中的应用研究

Applying research of emulsifiers in dumpling-use flour

饺子专用粉蛋白组分对饺子品质的影响

Protein Components of Dumpling Special Flour vs Dumpling Quality