在英美國家，麵包是主食

，麵包專用粉產量占專用粉總量的50％以上。麵包是從歐美傳入我國的，由於其具有適於大規模工業化生產、食用方便、營養全麵的特點
，現已逐漸被中國消費者所接受。

　　mianfenshishengchanmianbaodezuizhongyaoyuanliao，zhiyoujuyougaozhiliangqieshiyuzhizuomianbaodemianfen，cainengshengchanchugaozhiliangdemianbao。yinci
，xuanzemianbaozhuanyongfenshizhuyiyixiajidian：1．麵粉筋力。麵包之所以品種繁多
，是由於麵筋形成網狀結構，構成麵包的 “骨架”
，就像蓋房子澆注鋼筋混凝土一樣，澱粉好比水泥，麵筋好比是鋼筋
，形成一個牢固的框架結構。

　　麵筋主要由小麥胚乳中麥膠蛋白和麥穀蛋白按1牶1比例組成。麥穀蛋白反映出麵團的韌性、彈性
、強度和抗拉伸阻力；maijiaodanbaifanyingchumiantuandeyanshenxinghepengzhangxing。suoyiyaoqiumianbaozhuanyongfenbujinhanliangzhongdanbaizhishuliangduo
，erqieerzhebilibixushidang。zheliangzhongdanbaizhixianghuzuoyongshimiantuanjiyouheshidedanxing、韌性，又有理想的延伸性。　
 　2．麵mian粉fen白bai度du。麵mian粉fen顏yan色se影ying響xiang麵mian包bao的de外wai觀guan
，靠kao近jin麥mai粒li中zhong心xin部bu位wei胚pei乳ru磨mo製zhi麵mian粉fen顏yan色se愈yu白bai
，形xing成cheng麵mian筋jin不bu僅jin質zhi量liang高gao

，而er且qie品pin質zhi好hao。國guo外wai實shi驗yan證zheng明ming
，小xiao麥mai胚pei乳ru中zhong心xin具ju有you最zui佳jia的de麵mian筋jin，所suo以yi根gen據ju麵mian粉fen顏yan色se可ke以yi判pan斷duan麵mian粉fen品pin質zhi的de好hao壞huai。

　　3．fajiaonaili。yingxiangmiantuanzhuyaofajiaodezhuyaoyinsushijiaomudechanqinenglihemiantuandechiqinengli。dangjiaomudechanqiliyumiantuanchiqilitongshidadaozuidashi，zehongbeidemianbaotijizuida，neibuzuzhijunyun。miantuanlixiangfajiaoshijianshiyigefanwei，zhegefanweichengweifajiaonaili。fajiaonailida，jiaomuchanqilianghemiantuanbaoliuqitiliangdoubijiaoda，qienengdadaochanqisuduyumianjinpengzhangsudutongbu，cainengdadaofajiaomude。mianfenzhiliangjuedingmiantuandechiqinengli，zhiyoumianfenjinlishizhong，yanshenxinghao，jiaomuhuoxinggao，fajiaolida，houjinda，erzhexianghupinghengcainengzuochugaozhiliangmianbao。yinci，goumaimianbaozhuanyongfenshi，yingjinliangxuanyongdanbaizhiduo，pinzhihao
，jinlishizhong，juyoujiaoqiangchiqinenglihelianghaoyanshenxingdemianfen。　　woguomuqianshishoumianbaozhuanyongfenduoshudabudaoguojiaguidingbiaozhun。changjiashiyongshi
，zuihaozuodaomianfenjinchangpipijiance
，suishitiaozhengshengchangongyicanshu，baozhengmianbaozhiliang。

　　4．吸xi水shui率lv。它ta是shi指zhi調tiao製zhi單dan位wei重zhong量liang的de麵mian粉fen成cheng麵mian團tuan最zui大da加jia水shui量liang。麵mian粉fen吸xi水shui率lv高gao，可ke以yi提ti高gao麵mian包bao出chu品pin率lv，而er且qie麵mian包bao中zhong水shui分fen增zeng加jia，麵mian包bao心xin就jiu比bi較jiao柔rou軟ruan，保bao鮮xian時shi間jian相xiang應ying延yan長chang。　　shiyanbiaoming

，ruguomianfenhanshuiliangdi
，zemianfenxishuilvzirantigao。ruguomianfenjiaoxi，nameposundianfenkelihuizengduo。posundianfenshishuigengrongyishentoujinqu
，xishuilvzirangao。meiguoguidingmianbaozhuanyongfenposundianfenhanliang8％～9％。因此建議廠家購買麵包專用粉時，盡量選擇低水分
，粒度細且存在一定量破損澱粉顆粒的麵粉。