面粉品质性状对水饺品质的影响

论述了小麦面粉中蛋白质、淀粉、戊聚糖、脂类、灰分等组分对水饺品质的影响,并对水饺品质的评价方法进行了总结。结果表明,总淀粉和总蛋白数量和质量对水饺品质影响的比较多,直链淀粉、支链淀粉含量和比例以及蛋白质中麦谷蛋白、醇溶蛋白对水饺的影响的较少,且水饺的评价标准有待进一步探索。

The Effect of Wheat Flour Components on the Dumpling's Quantity

This paper discusses the factors of wheat flour which affect dumpling＇s quality, such as protein, starch, pentosan, lipids, ash and so on. The evaluation methods of dumpling quality are summarized.The result indicated that studies the total starch and total protein quantity and the quality are quite many to the boiled dumplings quality influence, but further studies the amylose, in the amylopectin content and the proportion as well as the protein the wheat prolamine, the prolamin to the boiled dumplings the influence few, and the boiled dumplings evaluation criteria wait for further exploring.