摘要
研究面筋蛋白、麦谷蛋白及麦醇溶蛋白的不同含量对鲜湿面条色泽品质的影响。结果表明:面筋蛋白含量影响鲜湿面条的色泽亮度,麦谷蛋白及麦醇溶蛋白含量影响鲜湿面条的色泽红色度。测色仪参数△L、△a和△b值和面筋蛋白、麦谷蛋白的含量呈线性相关,与麦醇溶蛋白的含量呈非线性相关。
The effect of gluten, glutenin and gliadin concentration on the color of fresh noodles were analyzed. Results indicated that gluten concentration affected fresh noodles lightness, glutenin and gliadin affected fresh noodles redness. It indicated that the linear correlation between △L, △a and △b with gluten and glutenin concentration, but the non-linear correlation between △L, △a and △b with gliadin concentration.
出处
《食品研究与开发》
CAS
北大核心
2010年第4期157-161,共5页
Food Research and Development
