摘要
对在 2 0℃和 38℃、1~ 2 3d储存条件下 ,3个品种新收获小麦粉中巯基、二硫键含量进行了测定 ,对其小麦粉的流变学特性和烘焙、蒸制品质进行了测定 ,探讨了新收获小麦粉熟化作用机理 ,及新收获小麦粉流变学特性和食用品质变化 。
The sulfhydryl group and disulphide bond contents in new harvested wheat, the rheological properties of its flours and the qualities of baked and steamed products were determined after storage 1~23 days at 20℃ and 38℃.It investigated the maturing mechanism of new harvested wheat, rheological properties and eating qualities of the flours.The theoretical foundation was provided to utilize new harvested wheat and improve the quality of the flours.
关键词
小麦粉
熟化作用
流变学特性
食用品质
wheat flour
maturing
rheological property
eating quality