| 小麦品质特性与速冻饺子品质关系的研究 |
| |
| 引用本文： | 李梦琴,张剑,冯志强.小麦品质特性与速冻饺子品质关系的研究[J].中国粮油学报,2006,21(3):217-220. |
| |
| 作者姓名： | 李梦琴 张剑 冯志强 |
| |
| 作者单位： | 河南农业大学食品科学技术学院,郑州,450002 |
| |
| 摘 要： | 本文对20个北方小麦品种的综合理化指标与粉质指标进行了测定,并进行了速冻饺子的制作实验,分析了小麦各理化及粉质指标与速冻饺子质量之间的关系.结果表明,湿面筋含量、蛋白质含量、沉降值、形成时间、稳定时间与弱化度是影响速冻饺子质量的主要因素;通径分析与回归分析表明,湿面筋含量与面团稳定时间对速冻饺子质量的影响最大.
|
| 关 键 词： | 小麦 速冻饺子 相关分析 通径分析 |
| 收稿时间： | 2006-05-11 |
| 修稿时间： | 2006-05-11 |
The Relationship between Wheat Quality and Quick - Frozen Dumplings Quality |
| |
| Li Mengqin,Zhang jian,Feng Zhiqiang.The Relationship between Wheat Quality and Quick - Frozen Dumplings Quality[J].Journal of the Chinese Cereals and Oils Association,2006,21(3):217-220. |
| |
| Authors: | Li Mengqin Zhang jian Feng Zhiqiang |
| |
| Affiliation: | Food Science and Technology College of Henan Agricultural University, Zhengzhou 450002 |
| |
| Abstract: | In order to study the relationship between wheat quality and quick -frozen dumplings, the dough characters and physical and chemistry characters of 20 varieties of wheat from north china were analyzed. The results showed that the content of wet gluten and the content of protein and the development time and the stability time are the main factors to affect the quality of the quick - frozen dumplings. The path analysis and regression analysis results also showed that the content of the wet gluten and the stability time of dough are the most important factors to affect the quality of the quick -frozen dumplings. |
| |
| Keywords: | wheat quick - frozen dumplings correlation analysis path analysis |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
