| 微波处理对小麦烘焙品质影响的研究 |
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| 引用本文： | 张红云,路辉丽,秦学磊,张威,孙巍巍.微波处理对小麦烘焙品质影响的研究[J].粮油食品科技,2011,19(1):9-11. |
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| 作者姓名： | 张红云 路辉丽 秦学磊 张威 孙巍巍 |
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| 作者单位： | 1. 河南省粮油饲料产品质量监督检验站,河南,郑州,450008
2. 河南省粮食科学研究所有限公司,河南,郑州,450008 |
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| 摘 要： | 研究了微波处理后新收获小麦烘焙品质的变化和蛋白质各部分质和量的变化。结果表明,经过适当的微波处理,小麦蛋白的各组成部分发生了质和量的变化,小麦的烘焙品质有所改善。由此推测,适当的微波处理能够优化小麦的蛋白质组成,从而改善小麦的烘焙品质。
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| 关 键 词： | 小麦 烘焙品质 微波处理 蛋白质组分 |
Influence of microwave treatment on baking quality of wheat |
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| ZHANG Hong-yun,LU Hui-li,QIN Xue-lei,ZHANG Wei,SUN Wei-wei.Influence of microwave treatment on baking quality of wheat[J].Science and Technology of Cereals,Oils and Foods,2011,19(1):9-11. |
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| Authors: | ZHANG Hong-yun LU Hui-li QIN Xue-lei ZHANG Wei SUN Wei-wei |
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| Affiliation: | ZHANG Hong-yun1,LU Hui-li2,QIN Xue-lei2,ZHANG Wei2,SUN Wei-wei1(1.Henan cereal Oil & Feed Products Quality Supervision and Inspection Station,Zhengzhou Henan 450008,2.Henan Grain Science Research Institute Co.Ltd,Zhengzhou Henan 450008) |
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| Abstract: | After microwave treatment,the baking quality of wheat,the quality and quantity of proteins composition were changed.The results showed that the protein components were optimized and the baking quality of wheat was improved by the proper microwave treatment. |
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| Keywords: | wheat baking quality microwave treatment proteins composition |
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