| 一种评价面包小麦面筋强度快速简便的新方法 |
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| 引用本文： | 程国旺,王浩波,黄群策,余增亮. 一种评价面包小麦面筋强度快速简便的新方法[J]. 食品科技, 2002, 0(10): 58-59 |
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| 作者姓名： | 程国旺 王浩波 黄群策 余增亮 |
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| 作者单位： | 中国科学院等离子体物理研究所,合肥·230031 |
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| 摘 要： | 面筋—乳酸溶液透光率是测定小麦面筋强度的一个快速有效的新方法,该方法的原理是测定面筋在弱酸中的不溶性,方法的优点是快速、简便、不受面筋含量的影响。本文报道了该方法的建立过程并予以验证。
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| 关 键 词： | 面包小麦 面筋强度 面筋—乳酸溶液透光率 |
| 文章编号： | 1005-9989(2002)10-0058-02 |
| 修稿时间： | 2002-06-01 |
A New Method for Assessment of Gluten Quality in Bread Wheat Varieties |
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| CHENG Guo-wang WANG Hao-bo HUANG Qun-ce YU Zeng-liang. A New Method for Assessment of Gluten Quality in Bread Wheat Varieties[J]. Food Science and Technology, 2002, 0(10): 58-59 |
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| Authors: | CHENG Guo-wang WANG Hao-bo HUANG Qun-ce YU Zeng-liang |
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| Abstract: | Transmittancy in gluten-lactate solution is a simple and effective quality trait for the assessment of gluten quality. The principle is that the insolubility of gluten in lactate solution has a close relation with gluten quality and transmittancy in gluten-lactate solution can reflect the extent of the insolubility. That this method was created and tested was reported in this study. |
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| Keywords: | bread wheat gluten quality transmittancy in gluten-lactate solution |
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