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| 湿面品质的影响因素研究 | |
| 引用本文： | 杨铭铎,于亚莉,高峰,贾庆胜. 湿面品质的影响因素研究[J]. 中国粮油学报, 2004, 19(2): 35-41 |
| 作者姓名： | 杨铭铎 于亚莉 高峰 贾庆胜 |
| 作者单位： | 1. 哈尔滨商业大学中式快餐研究发展中心,哈尔滨,150076 2. 哈尔滨商业大学中式快餐研究发展中心,哈尔滨,150076;解放军军需大学军需工程系,长春,130062 3. 黑龙江农垦九三麦业集团公司,黑龙江嫩江,161441 |
| 基金项目： | 国家人事部留学人员科技活动择优资助项目的子课题 (人2 0 0 1 0 6AD) |
| 摘 要： | 本文以黑龙江地产小麦粉为研究对象，通过单因素试验、正交试验、扫描电镜技术等研究方法，研究了小麦粉品种品质与面条品质的相关性，面条贮藏期间的食用品质及微观结构的变化，确定了影响面条品质的主要因素为蛋白质、淀粉的含量与质量：采用相关分析、单效应分析对实验结果进行处理，以此为依据从中筛选出适合制作湿面的小麦粉。 |
| 关 键 词： | 小麦粉 品种品质 面条品质 微观结构 单因素试验 正交试验 |
The Study on Making Technique of Wet Noodle and the Influence Factor of Wet Noodle Quality |
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| Yang Ming duo Yu Ya li , Gao feng Jia Qing sheng. The Study on Making Technique of Wet Noodle and the Influence Factor of Wet Noodle Quality[J]. Journal of the Chinese Cereals and Oils Association, 2004, 19(2): 35-41 | |
| Authors: | Yang Ming duo Yu Ya li Gao feng Jia Qing sheng |
| Affiliation: | Yang Ming duo1 Yu Ya li 1,2 Gao feng1 Jia Qing sheng3 |
| Abstract: | Ten kinds of flour from Heilongjiang province.Were taken as the materials.By means of single factor experiment,orthogonal experiment,and scan electronic microscope technology,the relationship of wheat quality and noodle quality,and the noodle micro-structure change during storage were investigated.It was found that the main factors influencing noodle quality were content and quality of protein and starch of flour.Treating the experiment data by correlation analysis and single domino effect analysis,suitable flours for making wet noodle were selected. |
| Keywords: | wet noodle quality wheat flour from heilongjiang province |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |