| 普通小麦胚乳蛋白质与面包烘烤品质关系的研究与利用(I)蛋白质及其各组分的含量与烘烤品质的关系研究 |
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| 引用本文： | 孙辉,姚大年,刘广田,张树榛. 普通小麦胚乳蛋白质与面包烘烤品质关系的研究与利用(I)蛋白质及其各组分的含量与烘烤品质的关系研究[J]. 中国粮油学报, 2001, 16(2): 27-30 |
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| 作者姓名： | 孙辉 姚大年 刘广田 张树榛 |
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| 作者单位： | 1. 国家粮食储备局科学研究院,
2. 中国农业大学植物科技学院, |
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| 基金项目： | 国家自然科学基金资助项目 |
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| 摘 要： | 普通小麦籽粒蛋白质的含量和质量是影响面包烘烤品质的决定性因素。本文综述了国内外学者对小麦蛋白质及其组分的含量和比例与烘烤品质的相关关系的研究，指出一定的粗蛋白含量是烘烤品质的基础。与粗蛋白含量相比，谷蛋白的相对含量，尤其是高分子量谷蛋白亚基的相对含量及谷蛋白大聚合体的相对含量对面包烘烤品质的影响更大。
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| 关 键 词： | 小麦 蛋白质 烘烤品质 |
| 修稿时间： | 2000-04-24 |
Review Study onRelationships of Wheat Protein to Baking Quality. (I)Relationships of Protein and ProteinFraction Contents to Baking Quality |
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| Sun Hui,Yao Danian,Liu Guangtian,Zhang Shuzhen. Review Study onRelationships of Wheat Protein to Baking Quality. (I)Relationships of Protein and ProteinFraction Contents to Baking Quality[J]. Journal of the Chinese Cereals and Oils Association, 2001, 16(2): 27-30 |
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| Authors: | Sun Hui Yao Danian Liu Guangtian Zhang Shuzhen |
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| Affiliation: | Sun Hui 1 Yao Danian 2 Liu Guangtian 2 Zhang Shuzhen 2 |
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| Abstract: | Quantity and quality of wheat protein are the two major factors offecting baking-quality of flour.In this paper,study on relationships of protein content and protein fraction content to bread-making quality is reviewed.It shows that protein content is the base factor for good breadmaking quality,but the relative content of gluten,especially the high-molecular-weight glutenin subunit and glutenin macropolymer are more important for bread-making quality. |
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| Keywords: | common wheat protein baking quality |
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