由鞍山市科委下达、鞍山市粮食科研所承担的“强化速酵面粉”科研项目于1991年4月5日在鞍山市通过由省粮食局和鞍山市科委共同主持的技术成果鉴定。这一科研成果的问世,为我国面粉行业增添了新品种,填补了省内空白,技术上达到国内先进水平。与会代表一致建议,该项成果应尽快在全省推广应用。用强化速酵面粉制做各种发酵食品,如馒头、花卷、包子、油条、麻花等,不仅体积 The research project of “enhanced instant flour” undertaken by the Anshan Science and Technology Commission and the Anshan Grain Research Institute was passed on April 5th, 1991 in Anshan City, and passed the technical results jointly sponsored by the Provincial Grain Bureau and the Anshan Science Committee. The advent of this scientific research result has added new varieties for the flour industry in China, filled gaps in the province, and reached the domestic advanced level in technology. The delegates unanimously suggested that the results should be promoted and applied throughout the province as soon as possible. Made of various kinds of fermented foods such as steamed bread, Hanamaki, steamed stuffed buns, fried dough sticks, and twists, etc.