摘要
本文总结了近几十年来有关面筋蛋白、特别是高分子麦谷蛋白亚基组 (H MW - GS)的调查和研究情况，试图从中找出面筋蛋白各组分的组成、含量与面团、面包品质 之 间的关系，旨在更好地调控面包制作，改善面包品质。
Gluten proteins,especially high molecular weight glutenin subunits(H MW - GS)， played an important role in breadmaking and dough formation.This arti cl e summarized the studies and researches in above- mentioned respects and trie d to find the relationship between the composition of each class of gluten prote i ns and the breadmaking quality.
出处
《粮油食品科技》
CAS
2001年第4期18-21,共4页
Science and Technology of Cereals,Oils and Foods
