| 小麦粉品质性状与扬州包子品质关系的研究 |
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| 引用本文： | 朱在勤,陈霞.小麦粉品质性状与扬州包子品质关系的研究[J].食品与发酵工业,2006,32(11):103-106. |
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| 作者姓名： | 朱在勤 陈霞 |
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| 作者单位： | 扬州大学旅游烹饪学院,扬州,225001 |
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| 基金项目： | 扬州大学校科研和教改项目 |
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| 摘 要： | 在对扬州包子市场进行全面调查后,选定市场广泛采用的8种品牌的小麦粉为材料,对小麦粉的理化指标、面团流变学特性、以及制成包子后的食用品质进行分析。通过对小麦粉各项指标与包子的比容和感官评分之间的相关性研究得出,影响包子食用品质的五大面粉因素分别为沉淀值、蛋白质、湿面筋含量、面团稳定时间和公差指数。
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| 关 键 词： | 扬州包子 小麦粉品质 流变学特性 包子品质 |
| 收稿时间： | 10 12 2006 12:00AM |
| 修稿时间： | 10 25 2006 12:00AM |
Study on the Relationship Between Characteristics of Wheat Flour and Quality of Yangzhou Baozi |
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| Zhu Zaiqin,Chen Xia.Study on the Relationship Between Characteristics of Wheat Flour and Quality of Yangzhou Baozi[J].Food and Fermentation Industries,2006,32(11):103-106. |
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| Authors: | Zhu Zaiqin Chen Xia |
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| Affiliation: | School of tourism and Culinary Science, Ysangzhou University, Yangzhou 225001, China |
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| Abstract: | Based on the survey of Yangzhou Baozi market,eight widely used brands of flour have been selected and their physical and chemical indexes,rheological properties of the dough and the food quality of Baozi has been studied.The results showed that five factors affect food quality:precipitating volume,content of protein、content of wet gluten,dough stabilizing time and index of common difference. |
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| Keywords: | Yangzhou baozi characteristics of flour rheological properties quality of Baozi |
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