糯小麦粉与普通小麦粉配粉对面条品质影响的研究

Study of the effect of quality of Chinese noodle which made of glutinous wheat flour and common wheat flour

选用普通小麦品种中北439与糯小麦品种中糯一号制粉后进行配粉试验,研究糯性小麦粉对普通小麦粉的糊化特性和流变学特性的影响,以及对其制品面条品质的影响。

The common wheat （Tfiticum aestivum L. ） flour, milled from wheat variety ＂Zhongbei 439＂, was blended with glutinous wheat flour, ＂Zhongnuo No, 1 ＂, then study the effects of the glutinous wheat flour on dough rheology properties and quality of Chinese noodle.