摘要
以机制扁面条为对象，研究了小麦品质对面条成品品质的影响。结果认为，干物质失落率在面条品质的评价中所占的比重最大，蛋白质含量、面团稳定时间是蒸煮吸水率的决定性因子，沉降值是干物质失落率、蛋白质损失率的决定性因子。在面条小麦品种的选择和育种中，沉降值应予以高度重视。
The relation of wheat property and noodle quality was studied.The results showed that dry matter lost of cooking noodle was more important in the quality of noodle,that protein content and stab were the crucial factors in water absorption and that sedimentation volume was the crucial factor in dry matter lost and protein lost of cooking noodle.sedimentation volume should be thought most of in the choice and breeding of wheat variety of making noodle.
出处
《食品科技》
CAS
北大核心
2001年第2期54-56,58,共4页
Food Science and Technology
基金
国家"九五"科技攻关项目
