1) Flour fortification
面粉强化
1.
International experiences on flour fortification and the improvement of flour fortification in China;
面粉强化的国际经验及我国面粉强化的推动
2) fortified flour
强化面粉
1.
Quality of fortified flour and its processing and cooking properties;
强化面粉品质及加工特性研究
2.
The change of ferrous oxidation rate of ferrous glycinate in fortified flour was studied by storage test and the oxidation stability of ferrous glycinate was significantly better than that of ferrous sulfate.
通过贮藏试验,研究了甘氨酸螯合铁在营养强化面粉中亚铁氧化率的变化,甘氨酸螯合铁的氧化稳定性明显好于硫酸亚铁。
3.
This review introduced about the flour fortification technique of both batch fortification system and continuous fortification system and analyzed the homogeneity of nutrients in fortified flour produced by the two different processing techniques.
介绍强化面粉的批量配粉系统强化工艺及总粉绞龙系统强化工艺 ,分析了两种面粉生产工艺用于强化时对预混料的要求及营养素于基础面粉中的混合均匀度情况 ,试验表明批量配粉系统强化工艺及总粉绞龙系统强化工艺均可用于强化面粉的生产。
4) strengthened nutritious flour
强化营养面粉
1.
The study and development of the strengthened nutritious flour;
强化营养面粉的研究开发
5) flour fortificant
面粉营养强化剂
6) enriched self-rising flour
强化的自发面粉
补充资料：低筋面粉
低筋面粉
低筋面粉 (cake flour)
蛋白质含量平均在8.5%左右，因此筋度弱，多用来做蛋糕等松软糕点。
如果找不到低筋面粉，可以用80%中筋面粉搭配20%玉米淀粉（见下）而成。
低粉可以用面粉（千万不要用那种叫"饺子粉"的,那种面粉面筋很多的）和玉米淀粉4：1的比例调和 如果想更低筋 再加点玉米淀粉也可以
我做松糕和点心一直就这么弄的 我也买不到 所有超市都去了也没买到 最后学到的怎么自己配低筋粉 奶油我们都买金钻的 你那不知道能不能买到
说明：补充资料仅用于学习参考，请勿用于其它任何用途。