| 使用快速粘度分析仪研究饺子粉的糊化特性 |
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| 引用本文： | 凌家煜.使用快速粘度分析仪研究饺子粉的糊化特性[J].粮食储藏,1998,27(3):35-37. |
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| 作者姓名： | 凌家煜 |
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| 作者单位： | 国内贸易部粮油食品研究中心 |
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| 摘 要： | 用快速粘度分析测定仪测试了不同地区产的６个饺子粉样品的糊化特性，同时分析了饺子粉的面筋含量等品质指标，结果表明，降落值和最终粘度可以准确反映小麦原料发芽受损伤的程度，但对未曾发芽受损的小麦所生产的饺子粉，却不能单纯靠这些指标来判断其工艺品质的优势，指出：目前在饺子粉生产的质量控制方面仍然存在某些问题。
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| 关 键 词： | 面粉 饺子粉 糊化特性 质量控制 快速粘度分析仪 |
RESEARCH OF GELATINIZATION CHARACTERISTICS OF DUMPLING FLOUR WITH RAPID VISCOSITY ANALYZER |
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| Lin Jiayu.RESEARCH OF GELATINIZATION CHARACTERISTICS OF DUMPLING FLOUR WITH RAPID VISCOSITY ANALYZER[J].Grain Storage,1998,27(3):35-37. |
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| Authors: | Lin Jiayu |
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| Abstract: | Gelatinization characteristics and gluten content as well as other indexes of 6 samples of dumpling flour which were collected from different producing areas were analyzed with a rapid viscosity analyzer. The results indicated that falling number and the final viscosity can exactly reflect the damage of sprouted wheat. But the indexes can not decide the processing quality for wheat without sprouting. Some problems in processing and quality control at present were put forward. |
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| Keywords: | dumpling flour gelatinization characteristics quality control |
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