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Hard Winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread:Flour Particle Size and Bread Crumb Grain
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作者 S H Park O K Chung P A Seib 《食品科学》 EI CAS CSCD 北大核心 2006年第11期164-170,共7页
Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein... Samples of 12 hard winter wheats and their flours that produced breads varying in crumb grain scores were studied for 38 quality parameters including: wheat physical and chemical characteristics; flour ash and protein contents,starch damage,swelling power,pasting characteristics,and flour particle size distribution; dough properties determined by a mixograph; and breadmaking properties for pup loaves (100g flour). Only two parameters,the protein content of wheat and the granulation of flour,showed significant correlations with bread crumb grain scores. Protein content of wheat ranging 12.9%~14.5% determined by an NIR method showed a weak inverse relationship (r =-0.61,p<0.05) with bread crumb grain score. Flour particle size distribution measured by both Alpine Air Jet Sieve and NIR methods revealed that the weight wt % of particles less than 38μm in size and representing 9.6%~19.3% of the flour weights was correlated positively (r =0 .78,p<0.01) with crumb grain score,whereas wt % of flour particles larger than 125μm had an inverse relationship (r =-0.60,p<0.05) with crumb grain score. 展开更多
关键词 Hard winter Wheat and Flour Properties in Relation to Breadmaking Quality of Straight-dough Bread
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