摘要
以８个品质性状差异较大的原料小麦按不同比例掺混组成１８个配麦样品。这些样品的蛋白质含量、湿面筋含量、沉降值、粉质图吸水率、面包评分等性状可由原料小麦的加权平均数预测，而粉质图形成时间、稳定时间、软化度、评价值和面包体积等性状则较复杂，不同原料小麦间常表现出互作效应。
wheat samples were formed by blending 8 raw wheats with different quality. Their protein content,wet gluten content,sedimentation value,farinograph absoption and bread score could be predicted by weighted means of the raw wheats in these quality parameters. However,variation of blended wheats in farinograph development time,stability,soft degree,valorimeter and loaf volume was complex and there was a strong interaction between the raw wheats. [WT5”HZ〗
出处
《粮食与饲料工业》
CAS
北大核心
1997年第5期1-2,共2页
Cereal & Feed Industry
基金
安徽省自然科学基金
关键词
面包
烘烤品质
配麦面包
面粉制食品
wheat blending processing quality bread baking quality
