摘要
用扫描电镜观察三个小麦品种（２软质１硬质）的籽粒结构结果表明，硬质小麦淀粉粒较小，胚乳中淀粉与蛋白质基质密结，导致磨粉时破损淀粉粒较多，胚乳也易于与麸皮分离，出粉率高，麸星较少。而软质麦淀粉粒较大，淀粉粒与基质蛋白质结合不牢固，磨粉时易于分离，淀粉粒破碎少，且麸星较多，总出粉率低。
The kernel structure of three wheat varieties has been observed through the scanning electron microscope. The results showed that the hard wheat has the characteristics with starch of smaller particle size,and dense structure between the starch kernerl and protein,as well as the endosperm can be easily separated from bran. So that it has high flour extraction and less bran contents in comparison with the soft wheat.
出处
《粮食与饲料工业》
CAS
北大核心
1998年第3期5-6,共2页
Cereal & Feed Industry
