摘要
本文以黑龙江地产小麦粉为研究对象 ,通过单因素试验、正交试验、扫描电镜技术等研究方法 ,研究了小麦粉品种品质与面条品质的相关性 ,面条贮藏期间的食用品质及微观结构的变化 ,确定了影响面条品质的主要因素为蛋白质、淀粉的含量与质量。采用相关分析、单效应分析对实验结果进行处理 ,以此为依据从中筛选出适合制作湿面的小麦粉。
Ten kinds of flour from Heilongjiang province.Were taken as the materials.By means of single factor experiment,orthogonal experiment,and scan electronic microscope technology,the relationship of wheat quality and noodle quality,and the noodle micro-structure change during storage were investigated.It was found that the main factors influencing noodle quality were content and quality of protein and starch of flour.Treating the experiment data by correlation analysis and single domino effect analysis,suitable flours for making wet noodle were selected.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2004年第2期35-41,共7页
Journal of the Chinese Cereals and Oils Association
基金
国家人事部留学人员科技活动择优资助项目的子课题 (人2 0 0 1 0 6AD)
