摘要
麦谷蛋白在面包制作品质中具有重要的作用 ,本文旨在论述小麦麦谷蛋白、麦谷蛋白大聚合体及麦谷蛋白亚基与烘焙品质之间的关系 .指出高相对分子质量麦谷蛋白亚基的质量评分可作为预测面包烘焙品质的重要指标 .
Glutenin plays an important role in bread quality.It mainly introduces the association between glutenin,glutenin macropolymer,glutenin subunit and baking quality.Quality scoring of HMW GS is an important factor for predicting baking quality.