摘要
以8种不同品质性状的小麦为原料,研究了小麦粉面团在搅拌过程中醇溶蛋白和麦谷蛋白含量的变化,结果表明:面团在搅拌过程中两种蛋白质的含量发生了有规律的变化.
Changes in the contents of gliadin and glutenin of eight various wheats during dough mixing were studied.The results indicated that the two protein contents changed regularly during dough mixing.
基金
河南省自然科学基金资助项目(99402300)
