| 小麦粉对馒头品质的影响 |
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| 引用本文： | 董兴明,王晓曦. 小麦粉对馒头品质的影响[J]. 食品科技, 2006, 31(9): 50-53 |
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| 作者姓名： | 董兴明 王晓曦 |
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| 作者单位： | 河南工业大学粮油食品学院,郑州,450052 |
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| 摘 要： | 馒头品质的主要影响因素之一是小麦面粉品质。对小麦粉中的蛋白质含量、蛋白质质量、蛋白质组分及面团的流变学特性,淀粉含量、淀粉组成及小麦淀粉的黏度特性等各因素对馒头品质的影响进行了较为详细的论述。
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| 关 键 词： | 馒头品质 小麦蛋白 小麦淀粉 面团流变学特性 黏度特性 |
| 文章编号： | 1005-9989(2006)09-0050-04 |
| 修稿时间： | 2006-03-22 |
Effect of wheat flour on steamed bread quality |
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| DONG Xing-ming,WANG Xiao-xi. Effect of wheat flour on steamed bread quality[J]. Food Science and Technology, 2006, 31(9): 50-53 |
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| Authors: | DONG Xing-ming WANG Xiao-xi |
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| Abstract: | One of factors influencing quality of steamed bread was mainly wheat flourquality. Effect of protein content, protein quality, rheological dough property, starch content, starch constitute and sticky characteristics of wheat flour on steamed bread quality were discussed in detail. |
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| Keywords: | steamed bread quality protein starch rheological dough properties sticky characteristics |
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