| 小麦粉中破损淀粉含量对面条食用品质影响的研究 |
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| 引用本文： | 王晓曦,杨玉民.小麦粉中破损淀粉含量对面条食用品质影响的研究[J].河南工业大学学报(自然科学版),2005,26(4):39-41. |
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| 作者姓名： | 王晓曦 杨玉民 |
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| 作者单位： | 1. 河南工业大学,粮油食品学院,河南,郑州,450052
2. 吉林粮食高等专科学校,食品科学与工程系,吉林,长春,130062 |
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| 摘 要： | 在不改变小麦粉成分的前提下,采用撞击方法改变其中破损淀粉的含量,比较破损淀粉含量不同的小麦粉对面条食用品质的影响.结果表明:破损淀粉含量越高,面条的食用品质越差.
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| 关 键 词： | 小麦粉 破损淀粉 面条 食用品质 |
| 文章编号： | 1673-2383(2005)04-0039-03 |
| 修稿时间： | 2005年5月10日 |
THE INFLUENCE OF THE GRANULARITY AND DAMAGED STARCH OF WHEAT FLOUR ON NOODLE QUALITY |
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| WANG Xiao-xi,YANG Yu-min.THE INFLUENCE OF THE GRANULARITY AND DAMAGED STARCH OF WHEAT FLOUR ON NOODLE QUALITY[J].Journal of Henan University of Technology Natural Science Edition,2005,26(4):39-41. |
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| Authors: | WANG Xiao-xi YANG Yu-min |
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| Abstract: | Wheat flour was impacted with impacting machine to change the damaged starch content in wheat flour.The noodle was made with the resulting wheat flours with different damaged starch content to study the influencing of damaged starch content on the noodle quality.The results showed that the quality of the noodle decreased with the increasing of the damaged starch content in wheat flour. |
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| Keywords: | wheat flour damaged starch noodle edible quality |
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