| 小麦品质与面条品质关系的研究 |
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| 引用本文： | 杜 巍,魏益民,张国权.小麦品质与面条品质关系的研究[J].西北农林科技大学学报(社会科学版),2001,29(3):24-28. |
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| 作者姓名： | 杜 巍 魏益民 张国权 |
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| 作者单位： | 西北农林科技大学食品科学与工程学院, |
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| 基金项目： | 国家“九五”科技攻关项目(96-002-02-03) |
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| 摘 要： | 以普通机制面条为对象，研究了小麦品质指标对面条品质的影响。结果表明，蛋白质含量、面团稳定时间是影响面条蒸煮吸水率的主要品质指标，沉淀值是影响干物质失落率、蛋白质损失率的主要品质指标。干物质失落率是面条品质重要的评价指标。
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| 关 键 词： | 小麦 面条 品质 干物质失落率 |
| 文章编号： | 1000-2782(2001)03-024-05 |
| 收稿时间： | 2000/12/22 0:00:00 |
| 修稿时间： | 2000年12月22 |
Study on the relation of wheat property and noodle quality |
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| DU Wei,WEI Yi-min,ZHANG Guo-quan,Ouyang Shao-hui,HU Xin-zhong.Study on the relation of wheat property and noodle quality[J].Journal of Northwest Sci-Tech Univ of Agr and,2001,29(3):24-28. |
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| Authors: | DU Wei WEI Yi-min ZHANG Guo-quan Ouyang Shao-hui HU Xin-zhong |
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| Institution: | (College of Food Science and Engineering, Northwest Sci-Tech University and Forestry,Yangling, 712100) |
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| Abstract: | The relation of wheat 'property and noodle quality was studied. The results showed that protein content and stab. were the main influencing index for rate of water absorption,and sedimentation volume was the main influencing index for rate of dry matter lost and rate of protein lost. In addition, rate of dry matter lost of cooking noodle was the important evaluation index for the quality of noodle. |
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| Keywords: | wheat noodle quality rate of dry matter lost |
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