摘要
面筋蛋白决定小麦的加工品质,其含量、种类、质量等极大影响面粉、面团和面条的营养、加工品质。综述近年来面筋蛋白在面条领域的影响研究进展,以期为面条品质改良和生产提供理论依据。
Gluten protein determines the processing quality of wheat. Its content, variety and quality greatly affect the nutrition and processing quality of flour, dough and noodles. In this paper, the effect of gluten protein in the noodle field was summarized, which would provide theoretical foundation for improving the noodle quality and production.
作者
李翠翠
刘晓静
李永丽
LI Cuicui;LIU Xiaojing;LI Yongli(Henan Key Laboratory of Industrial Microbial Resources and Fermentation Technology,Nanyang Institute of Technology,Nanyang 473000;School of Biological and Chemical Engineering,Nanyang Institute of Technology,Nanyang 473000;Shuanghui Group,Luohe 462000)
出处
《食品工业》
CAS
2021年第3期239-242,共4页
The Food Industry
基金
河南省工业微生物资源与发酵技术重点实验室开放课题(HIMFT20200308)
河南省科技攻关项目(212102110330)
南阳市科技攻关项目(KJGG014)
南阳理工学院交叉科学研究项目(230087)
南阳理工学院人才引进项目(510136)。
