zhiyaohaodemianfencainengzuochuhaodemianbao，zheyidiandajiadouzhidao，nazenyangdemianfencaisuandeshangshihaomianfenne
？tongchangqingkuang

，womenzaixuanyongmianfendeshihoudouhuizhuyimianfendejinli
，zheduizhizuomianshilaishuofeichangzhongyao。mianjinzhuyaoyouxiamaipeiruzhongmaijiaodanbaihemaigudanbaian1:1的比例組成
，麥穀蛋白反映出麵團的韌性、彈性、強qiang度du和he抗kang拉la伸shen阻zu力li，麥mai膠jiao蛋dan白bai反fan映ying出chu麵mian團tuan的de延yan伸shen性xing和he膨peng脹zhang性xing，兩liang者zhe比bi例li須xu適shi當dang。正zheng因yin如ru此ci，評ping價jia麵mian粉fen筋jin力li強qiang度du也ye成cheng了le麵mian粉fen質zhi量liang檢jian測ce中zhong的de最zui主zhu要yao指zhi標biao。檢jian測ce麵mian團tuan筋jin力li強qiang度du需xu要yao用yong到dao的de是shi粉質儀。

    該(gai)儀(yi)器(qi)由(you)計(ji)算(suan)機(ji)係(xi)統(tong)繪(hui)製(zhi)攪(jiao)拌(ban)阻(zu)力(li)隨(sui)時(shi)間(jian)變(bian)化(hua)的(de)坐(zuo)標(biao)圖(tu)即(ji)粉(fen)質(zhi)曲(qu)線(xian)，從(cong)加(jia)水(shui)量(liang)和(he)記(ji)錄(lu)攪(jiao)拌(ban)性(xing)能(neng)的(de)粉(fen)質(zhi)曲(qu)線(xian)計(ji)算(suan)小(xiao)麥(mai)粉(fen)吸(xi)水(shui)量(liang)及(ji)評(ping)價(jia)麵(mian)團(tuan)攪(jiao)拌(ban)時(shi)的(de)形(xing)成(cheng)時(shi)間(jian)
、穩定時間、弱化度等特性，用以評價麵粉筋力強度。
    不同的麵食，對於筋力的要求都有所不同，選對了就是“好麵粉”。像酵母麵包

、貝果
、起酥一類食物用高強度麵筋效果較好
；danduiyuyixiegaodianleishiwuhaishibijiaoshihedijinmianfen。suoyi，zaizhizuoshipinzhiqian

，yidingyaoxuanyongheshijinlidemianfen
，yibanmianfendaishangdouyouzhuming，zhexieshuzhidoushijingguofenzhiyidengzhuanyeyiqicedingguode

，haishiyoubaozhangde，qingdajiafangxinxuanyong。