摘要
普通小麦籽粒蛋白质的含量和质量是影响面包烘烤品质的决定性因素。本文综述了国内外学者对小麦蛋白质及其组分的含量和比例与烘烤品质的相关关系的研究 ,指出一定的粗蛋白含量是烘烤品质的基础。与粗蛋白含量相比 ,谷蛋白的相对含量 ,尤其是高分子量谷蛋白亚基的相对含量及谷蛋白大聚合体的相对含量对面包烘烤品质的影响更大。
Quantity and quality of wheat protein are the two major factors offecting baking-quality of flour.In this paper,study on relationships of protein content and protein fraction content to bread-making quality is reviewed.It shows that protein content is the base factor for good breadmaking quality,but the relative content of gluten,especially the high-molecular-weight glutenin subunit and glutenin macropolymer are more important for bread-making quality.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2001年第2期27-30,共4页
Journal of the Chinese Cereals and Oils Association
基金
国家自然科学基金!资助项目
