| 小麦面团粘度影响因素研究进展 |
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| 引用本文： | 张鹏,王凤成,张勇,郑学玲.小麦面团粘度影响因素研究进展[J].粮食与油脂,2006(6):12-13. |
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| 作者姓名： | 张鹏 王凤成 张勇 郑学玲 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
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| 摘 要： | 该文介绍国内外对小麦面团粘度影响因素研究进展;粘度是由面团粘结特性和内聚特性所共同决定一种特性,粘度过大会造成生产中断,且最终产品质量也会有所降低;麦谷蛋白及醇溶蛋白比例及结构、戊聚糖、1BL／1RS易位均对面团粘度产生影响。
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| 关 键 词： | 小麦面团 粘度 1BL／1RS易位 |
| 文章编号： | 1008-9578(2006)06-0012-02 |
| 修稿时间： | 2006年3月5日 |
Development on Research of Factors Influencing Wheat Dough Stickiness |
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| ZHANG Peng,WANG Feng-cheng,ZHANG yong,ZHENG Xue-ling.Development on Research of Factors Influencing Wheat Dough Stickiness[J].Cereals & Oils,2006(6):12-13. |
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| Authors: | ZHANG Peng WANG Feng-cheng ZHANG yong ZHENG Xue-ling |
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| Abstract: | A lot of research had been made about wheat dough stickiness throughout the world. Stickiness is decided by adhesive and cohesive property, extremely sticky dough will stop production lines, and the final products' quality will be deteriorated. The proportion and structure of glutenin and gliadin, pentosans, 1BL/1RS translocated wheat all influence the dough stickiness. |
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| Keywords: | wheat dough stickiness 1BL/1RS translocated |
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