摘要
蛋白质的质和量是影响小麦烘焙品质的重要因素 ,不同的蛋白质组分对小麦品质的贡献有明显的差异 .本文主要论述了小麦蛋白质含量、结构和组成 ,特别是面筋蛋白的结构和组成与小麦加工品质的关系 .
The qualities and quantities of protein are the important factors influencing the wheat bread baking qualities.Different protein fractions in wheat have different functions in bread.The relationship between the content,structure and composition of protein,especially the structure and composition of protein and the processing qualities was reviewed in this paper.
基金
河南省自然科学基金资助项目 (9940 72 3 0 0)
