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| 小麦淀粉特性的探讨 | |
| 引用本文： | 纪建海,王彦霞,李桂芹,马雪娇,张建芳. 小麦淀粉特性的探讨[J]. 西部粮油科技, 2011, 0(3): 20-23 |
| 作者姓名： | 纪建海 王彦霞 李桂芹 马雪娇 张建芳 |
| 作者单位： | [1]河北交通职业技术学院粮食工程系,石家庄050056 [2]石家庄市农林科学研究院小麦室,石家庄050041 |
| 基金项目： | 河北交通职业技术学院科学技术计划项目（编号Y-201002） |
| 摘 要： | 逐一分析了小麦淀粉的结构、组成、糊化特性、黏度参数与面条品质、膨胀势等性状的关系,提出面条品质改良,与小麦糊化特性紧密相关,不仅考虑蛋白质品质,同时也要重视淀粉特性的影响。 |
| 关 键 词： | 小麦 淀粉 粘度参数 面条品质 |
Discussion on Characteristics of Wheat Starch |
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| JI Jianhai,WANG Yanxia,LI Guiqin,MA Xuejiao,ZHANG Jianfang. Discussion on Characteristics of Wheat Starch[J]. China Western Cereals & Oils Technology, 2011, 0(3): 20-23 | |
| Authors: | JI Jianhai WANG Yanxia LI Guiqin MA Xuejiao ZHANG Jianfang |
| Affiliation: | 1.Food Engineering Department,Hebei Jiaotong Vocational ＆ Technical College,Shijiazhuang 050056; 2.Wheat Study Office,Shijiazhuang Institute of Agriculture and Forestry,Shijiazhuang 050041) |
| Abstract: | From wheat starch structure,composition,pasting properties,viscosity parameter and noodle quality,expansion potential of such characters one by one;noodles made of wheat quality improvement： not only consider the protein quality,closely related with the pasting properties of wheat,starch properties should also be seriously affected. |
| Keywords: | wheat starch viscosity parameter noodle quality |
| 本文献已被 维普 等数据库收录！ | |