| 脱脂对小麦馒头品质的影响 |
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| 引用本文： | 赵九永,孙辉,陆启玉,姜薇莉.脱脂对小麦馒头品质的影响[J].中国粮油学报,2011,26(11):14-17. |
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| 作者姓名： | 赵九永 孙辉 陆启玉 姜薇莉 |
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| 作者单位： | 1. 国家粮食局科学研究院,北京,100037
2. 河南工业大学粮油食品学院,郑州,450052 |
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| 摘 要： | 脂类在小麦粉中含量极低,但对食品品质有很大的影响.选取6个不同品种的小麦,用氯仿脱脂,并分别制作馒头.通过馒头的TPA测定、馒头老化以及馒头表观形态和内部结构的变化来分析脂类对馒头品质的影响.结果表明:脂类对馒头品质的影响因小麦品种的不同而有所差异.脱脂后,弱筋小麦粉的馒头制品与对照相比,馒头体积增大,比容增加,硬度、...
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| 关 键 词： | 小麦 脂类 脱脂 馒头 |
Effects of Defatting on Steamed Bread Quality of Wheat Flour |
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| Zhao Jiuyong,Sun Hui,Lu Qiyu,Jiang Weili.Effects of Defatting on Steamed Bread Quality of Wheat Flour[J].Journal of the Chinese Cereals and Oils Association,2011,26(11):14-17. |
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| Authors: | Zhao Jiuyong Sun Hui Lu Qiyu Jiang Weili |
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| Affiliation: | Zhao Jiuyong1 Sun Hui1 Lu Qiyu2 Jiang Weili1 (Academy of State Administration of Grain1,Beijing 100037) (College of Food Science and Technology,Henan University of Technology2,Zhengzhou 450052) |
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| Abstract: | The lipid content is very small in wheat flour,but it plays an important role on food quality.Six different wheat varieties were defatted with chloroform in this study,to research the effects of lipid on steamed bread quality through analyzing TPA and texture deterioration and internal structure of steamed bread crumb.It showed that lipids' effect on the quality of steamed bread depended on different wheat varieties,especially the content of gluten.After lipid extraction,steamed bread made of soft gluten wh... |
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| Keywords: | wheat lipid defatted steamed bread |
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