In Convened The Chinese Grain Intensive Processing
Sunday, August 8th, 2010In convened the Chinese grain intensive processing and the staple food industrial production high-level forum the other day on, the common staple food – -Steamed bun, the noodles, have become the focal point which the attending expert discusses. The research demonstrated that the one who affects the Chinese tradition wheaten food quality is in the bread flour five big constituent, namely starch, protein, fats material, active material and hemicellulose.
This to improves food quality and the feeling in the mouth, the extension maintains freshness the time and so on to have the important meaning. Chinese People’s Liberation Army general hospital nutrition branch trace element laboratory Professor Zhao Lin pointed out that the steamed bun, the noodles and so on are boil the system under the water environment, is small to the biological activity ingredient influence, is advantageous to the nutrition function display. (picks from “Life Times”).