| 我国北方小麦的烘焙品质和蒸煮品质 |
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| 引用本文： | 张法楷,王开敏.我国北方小麦的烘焙品质和蒸煮品质[J].粮食储藏,1989,18(6):47-54. |
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| 作者姓名： | 张法楷 王开敏 |
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| 作者单位： | 商业部四川粮食储藏科学研究所，商业部四川粮食储藏科学研究所 |
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| 摘 要： | 本文对我国北方小麦的烘焙品质、蒸煮品质、蛋白质和面筋含量、沉降值、粉质仪图和拉伸仪图进行了分析研究.计算了它们的相关系数.蛋白质、面筋、沉降值、粉质仪图和拉伸仪图是反映小麦烘焙品质的指标,提出了强力麦的质量标准.
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| 关 键 词： | 中国 北方小麦 烘焙品质 蒸煮品质 |
STODIES ON THE BAKING AND COOKING QUALITY OF WHEAT GROWN IN THE NORTH OF CHINA |
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| Zhang Fakai Wang Kai min.STODIES ON THE BAKING AND COOKING QUALITY OF WHEAT GROWN IN THE NORTH OF CHINA[J].Grain Storage,1989,18(6):47-54. |
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| Authors: | Zhang Fakai Wang Kai min |
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| Institution: | Sichuan grain storage science research institute of the ministry of commerce Miang Sichuan |
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| Abstract: | The protein contnet gluten content, sedimentation value, Farinogram, Extensogram, baking quality and cooking quality of wheat grown in the north of china were studied. Their correlation coefficient was calculated The protein gluten, sedimentation, Farinogram, Extensogram. were the indicatrixes of reflecting baking quality of wheat. We suggested quality criterion of wheat of strong gluten. |
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| Keywords: | baking quality of wheat wheat quality |
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