| 小麦加工品质性状与馒头质量性状的相关性 |
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| 引用本文： | 王宪泽,李菡.小麦加工品质性状与馒头质量性状的相关性[J].中国粮油学报,1998,13(6):6-8. |
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| 作者姓名： | 王宪泽 李菡 |
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| 作者单位： | 山东农业大学食品科学系 |
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| 摘 要： | 以２３个小麦品种为材料，对其２２个加工品质性状与蒸制的馒头质量性状间的相关性进行了系统分析，研究了高分子量谷蛋白亚基构成与馒头体积的关系。提出了用沉淀值、公差指数、软化度三个加工品质性状指标，作为评价馒头质量的间接指标
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| 关 键 词： | 小麦 加工品质性状 馒头质量性状 相关性 |
The Relativity between Processing Characteristics of Wheat and Quality Characteristics of Steamed Bread |
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| Wang Xianze,Li Han,Guo Hengjun,Zhang Ling.The Relativity between Processing Characteristics of Wheat and Quality Characteristics of Steamed Bread[J].Journal of the Chinese Cereals and Oils Association,1998,13(6):6-8. |
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| Authors: | Wang Xianze Li Han Guo Hengjun Zhang Ling |
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| Abstract: | Twenty-three wheat cultivars were used as materials for this roject.The relativity between processing characteristics of wheat and quality characteristics of steamed bread,as well as the relativity between high molecular weight gluten in and steamed bread volume were studied.Three processing quality characteristics including sedimentation value,mixing tolerance index and softening degree were suggested as the indexes for indirectly assessing steamed bread quality. |
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| Keywords: | Wheat processing characteristics steamed bread quality characteristics relativity |
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