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一种评价面包小麦面筋强度快速简便的新方法
引用本文:程国旺,王浩波,黄群策,余增亮.一种评价面包小麦面筋强度快速简便的新方法[J].食品科技,2002(10):58-59.
作者姓名:程国旺  王浩波  黄群策  余增亮
作者单位:中国科学院等离子体物理研究所,合肥·230031
摘    要:面筋—乳酸溶液透光率是测定小麦面筋强度的一个快速有效的新方法,该方法的原理是测定面筋在弱酸中的不溶性,方法的优点是快速、简便、不受面筋含量的影响。本文报道了该方法的建立过程并予以验证。

关 键 词:面包小麦  面筋强度  面筋—乳酸溶液透光率
文章编号:1005-9989(2002)10-0058-02
修稿时间:2002年6月1日

A New Method for Assessment of Gluten Quality in Bread Wheat Varieties
CHENG Guo-wang WANG Hao-bo HUANG Qun-ce YU Zeng-liang.A New Method for Assessment of Gluten Quality in Bread Wheat Varieties[J].Food Science and Technology,2002(10):58-59.
Authors:CHENG Guo-wang WANG Hao-bo HUANG Qun-ce YU Zeng-liang
Abstract:Transmittancy in gluten-lactate solution is a simple and effective quality trait for the assessment of gluten quality. The principle is that the insolubility of gluten in lactate solution has a close relation with gluten quality and transmittancy in gluten-lactate solution can reflect the extent of the insolubility. That this method was created and tested was reported in this study.
Keywords:bread wheat  gluten quality  transmittancy in gluten-lactate solution
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