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| 常规储藏过程中小麦烘焙品质变化机理的研究 | |
| 引用本文： | 张红云,卞科,路辉丽,秦学磊.常规储藏过程中小麦烘焙品质变化机理的研究[J].粮食储藏,2009,38(2):41-44. |
| 作者姓名： | 张红云 卞科 路辉丽 秦学磊 |
| 作者单位： | 1. 河南省粮油饲料产品质量监督检验站,河南,郑州,450008 2. 河南工业大学,郑州,450052 3. 河南省粮食科学研究所有限公司,郑州,450008 |
| 摘 要： | 研究了在室温常规储藏过程中小麦烘焙品质的变化和蛋白质各部分质和量的变化。结果表明，经过储藏小麦的烘焙品质有所改善，且在达到工艺后熟时最佳，随后有所下降。在储藏过程中，小麦蛋白质各部分的质和量均发生了变化，并与烘焙品质的变化具有一定的相关性。由此可以推测，小麦烘焙品质的变化可能是由于小麦蛋白质的质和量布的变化引起的。 |
| 关 键 词： | 小麦 烘焙品质 储藏 改良 |
BAKING QUALITY OF FRESHLY HARVESTED WHEAT AND ITS IMPROVEMENT |
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| Zhang Hongyun,Bian Ke,Lu Huili,Qin Xuelei.BAKING QUALITY OF FRESHLY HARVESTED WHEAT AND ITS IMPROVEMENT[J].Grain Storage,2009,38(2):41-44. | |
| Authors: | Zhang Hongyun Bian Ke Lu Huili Qin Xuelei |
| Institution: | 1 Grain & Feed Quality Supervision Station;Henan 450008;2 Henan University of Technology;Henan 450052;3 Henan Institute of Food Science Co.;Ltd;Henan 450008 |
| Abstract: | The change of baking quality of wheat in conventional storage and its protein compositions has been studied in this paper.It showed that the baking quality of wheat stored for a period was improved and reached the best state during maturation period,then decreased somewhat.During storage,the quality and quantity of wheat proteins changed and showed a certain correlation with change of baking quality.It was postulated that changes of wheat protein molecular distribution might result in the improvement of bak... |
| Keywords: | wheat baking quality storage improvement |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ | |