面粉麦谷蛋白大聚合体与扬州发酵包子面团品质相关性的研究

On the Relationship between Flour Glutenin Macropolymer and Quality of Yangzhou Baozi Dough

本研究以市售的7种小麦面粉为材料,对小麦面粉谷蛋白大聚合体与扬州发酵包子品质的关系进行研究。结果表明:蛋白质谷蛋白聚合体(GMP)含量的高低能够反映发酵面团的品质优劣,它与发酵包子面团品质呈正相关,测定GMP含量所需样品量少(5 g),效果优于其他品质指标,可以用来作为发酵包子品质预测的优先考虑。

By selecting 7 types of wheat flour on sale as raw materials,this article studies the relationship between flour glutenin macropolymer and quality of Yangzhou Baozi dough. The results show that the content of GMP can reflect the quality of fermented dough and it has a positive correlation with the quality of fermented dough. The determination of GMP content requires less sample( 5 g),and it is more effective than other quality indicators,which can be a priority for the quality forecast of fermented Baozi.