摘要
面筋蛋白是影响小麦面团黏弹性和烘焙品质的重要因素,面筋吸水率是判定小麦储藏品质的重要指标。本文对比了仪器和手工两种洗涤方式对小麦湿面筋含量和面筋吸水率的影响,发现低面筋含量(≤25%)时,手工洗涤测定湿面筋含量结果偏高,高面筋含量(≥30%)时,手工洗涤结果偏低,而两种洗涤方式对小麦面筋吸水率的结果影响不大。
Gluten protein is an important factor of viscoelastic and baking quality of wheat dough,gluten bibulous rate is an important index for determining storage quality of wheat.This paper compared the influence on wet gluten content and gluten water absorption of wheat by manual methods and mechanical means washing.It was found that low gluten content≤25%,wet gluten content determination of manual washing resulted on the high side,high gluten content≥30%,manual washing resulted on the low side.But there was little influence on the results of water absorption of wheat gluten by two kinds of washing methods.
作者
盛林霞
付豪
邵亮亮
金建德
应美容
赵美凤
应玲红
Sheng Linxia;Fu Hao;Shao Liangliang;Jin Jiande;Ying Meirong;Zhao Meifeng;Ying Linghong(Zhejiang Province Bureau Directly Under the Grain Reserve,Hangzhou 311100,China;Zhejiang Grain Reserves Corporation,Hangzhou 310006,China;Zhejiang Quality Inspection Center of Grain and Oil products,Hangzhou 310012,China)
出处
《现代食品》
2020年第1期189-190,193,共3页
Modern Food
基金
浙江省基础公益研究项目（编号：LGN18C200004）
关键词
小麦面筋
手工洗涤
仪器洗涤
Wheat gluten
Manual washing methods
Mechanical washing means
