摘要
通过分离添加方法研究面筋蛋白、麦谷蛋白、麦醇溶蛋白对面条质构品质影响。结果表明:添加不同量面筋蛋白、麦谷蛋白后,面条硬度、咀嚼性、粘合性增大,而添加麦醇溶蛋白却减小;麦醇溶蛋白赋予面条粘附性;麦谷蛋白能增强熟面条内部强度即耐煮性;面筋蛋白对拉伸特性影响最大。
Gluten, glutenin, gliadin which were fractionated from original wheat flour were added back into wheat flours in order to change their common content range. Typical Chinese noodles were made from these mixtures and their textures were measured by texture analyser. The results indicated: hardness, gumminess, chewiness of noodle increased with the addition of gluten and glutenin respectively, but decreased with the addition of gliadin. Gliadin effected adhesiveness, glutenin effected cutting properties.
出处
《粮食与油脂》
2005年第5期26-28,共3页
Cereals & Oils
