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小麦蛋白质的特性与面条品质 被引量：8

Properties of wheat protein and noodle quality
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摘要 面条是中国、日本、韩国等国家的主要食品之一,其品质关系到多数人的健康。现介绍面条的品质评价、小麦蛋白质的组成特性以及小麦蛋白质的含量、组成和特性与面条之间的关系。 The noodle is one of the main foods in China, Japan, South Korea, and so on. Its quality is very xmportant to most people＇s health. This paper mainly introduces the quality appraising for noodle, the composition characteristic of wheat protein, and the relation between the noodle and the content, compositions, characteristics of wheat protein.
作者 雷昌贵 卢大新 陈锦屏
机构地区 陕西师范大学食品工程系
出处 《食品与药品》 CAS 2006年第06A期27-30,共4页 Food and Drug
关键词 小麦蛋白 面条品质 评价 wheat protein noodle quality evaluation
分类号 TS213.24 [轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.21 [轻工技术与工程—食品科学]
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参考文献18

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二级参考文献32

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共引文献270

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引证文献8

二级引证文献90

食品与药品
2006年 第06A期

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