摘要
面团的流变学特性取决于面团的化学组成，而蛋白质和干面筋含量最重要。添加乳化剂和油脂可有效地改善面团的粉质特性和拉伸特性。
Rheological properties of dough and the factors influencing them were studied from the point of view of cereal chemistry. The rheol ogical quality of dough appeared to be determined by the chemical composition of the flour, with protein and dry gulten content being most important. Addition of emulsifiers and edible oils to the dough considerably improved its farinose quality and extensibility.
出处
《西南农业大学学报（自然科学版）》
CSCD
1997年第4期363-366,共4页
Journal of Southwest Agricultural University
关键词
面粉
流变性质
蛋白
面团
面筋
wheat flours
rheological property
protein/dough
gulten
