摘要
采用分离重组方法,把同一品种小麦面粉中的淀粉、直链淀粉、支链淀粉和蛋白质分离,再进行重组实验,并对实验样品进行面团粉质特性测定,以研究面粉中淀粉及组分、面筋蛋白对面团粉质特性的影响。结果表明,淀粉及组分均负作用于面团的粉质特性,即淀粉及组分的增加使得面团各项粉质指标都变差,而面筋蛋白则有利于面团的粉质特性,随着面筋蛋白的添加,面团的各项粉质特性有良好的改善。
Separation and recombination method were used,the starch, amylose, branched chain starch and protein were separated in same wheat flour , then carry out experiments of recombinant , and determinated the powder quality parameters of the samples. The influence of starch and composition and gluten protein on rheological properties was studied. The results showed that, the starch and its composition were disadvantageous＆amp;nbsp;to the powder character of the dough,while gluten protein was favorable for the flour properties of dough.
出处
《食品研究与开发》
CAS
北大核心
2015年第16期28-33,共6页
Food Research and Development
关键词
面粉
淀粉
面筋蛋白
粉质特性
flour
starch
gluten protein
silty properties
