摘要
面筋在乳酸溶液中的溶涨值和透光率同小麦粉的蛋白质含量和湿面筋含量等相关不显著;而溶涨值、透光率同和面时间、Pelshenke值呈极显著正相关。依据湿面筋的含量和面筋强度的高低,在参试小麦粉类型的划分上,溶涨值、透光率同和面时间、Pelshenke值的结果是一致的。因此,溶涨值或透光率可以方便地运用于面筋强度的测定上。
There was not significant correlation between the traits swelling test value (STV) and ratio of penetrable light (RPL) in the solution of lactic acid and those of protein content (PC) and wet gluten content (WGC) in flour, while there was a high significant positive correlation between the traits of STV and RPL and those of mixogram peak time (MPT) and Pelshenke test value (PTV). According to wet gluten content and gluten strength, the results on STV, RPL and MPT, PTV were consistent concerning the partition of flour kinds. So STV or RPL could be applied to determine the gluten strength conveniently.
出处
《粮食与饲料工业》
CAS
北大核心
2006年第6期10-11,共2页
Cereal & Feed Industry
关键词
小麦粉
溶涨值
透光率
面筋强度测定
wheat flour
swelling test value
ratio of penetrable light
determination of gluten strength