摘要
馒头品质的主要影响因素之一是小麦面粉品质。对小麦粉中的蛋白质含量、蛋白质质量、蛋白质组分及面团的流变学特性,淀粉含量、淀粉组成及小麦淀粉的黏度特性等各因素对馒头品质的影响进行了较为详细的论述。
One of factors influencing quality of steamed bread was mainly wheat flourquality. Effect of protein content, protein quality, rheological dough property, starch content, starch constitute and sticky characteristics of wheat flour on steamed bread quality were discussed in detail.
出处
《食品科技》
CAS
北大核心
2006年第9期50-53,共4页
Food Science and Technology
关键词
馒头品质
小麦蛋白
小麦淀粉
面团流变学特性
黏度特性
steamed bread quality
protein
starch
rheological dough properties
sticky characteristics
