| 小麦剩余蛋白含量与面包烘烤品质 |
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| 引用本文： | 许自成.小麦剩余蛋白含量与面包烘烤品质[J].粮食储藏,1991,20(2):16-24. |
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| 作者姓名： | 许自成 |
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| 作者单位： | 河南农业大学农学系 450002 |
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| 摘 要： | 测定了21个小麦品种(系)的麦谷蛋白、酸可溶性麦谷蛋白和剩余蛋白的含量以及流变学特性指标,作了沉淀试验和面包烘烤试验,进行了逐步回归分析、通径分析和系统聚类分析。结果表明:剩余蛋白含量作为预测面包烘烤品质的量要指标是可靠的,在小麦品质育种中以剩余蛋白含量对育种材料进行选择是可行的。
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| 关 键 词： | 小麦 剩余蛋白 烘烤 品质 面包 |
SURPLUS PROTEIN CONTENT OF WHEAT AND QUALITY OF BRE AD BAKING |
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| Xu Zicheng,Xu Jiayang.SURPLUS PROTEIN CONTENT OF WHEAT AND QUALITY OF BRE AD BAKING[J].Grain Storage,1991,20(2):16-24. |
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| Authors: | Xu Zicheng Xu Jiayang |
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| Institution: | Xu Zicheng,Xu Jiayang Department of Agronomy,Henan Agricultural University |
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| Abstract: | Glutenin protein,soluble acid glutenin protein,surplus protein content and theological indexes of 21 varieties of wheat have been determined.The sedimentation and bread baking tests also have been made.The result showed the surplus protein content can be used as an important index for predicting the quality of bread baking and selecting material for wheat breed by stepwise regression,path analysis and hierarchical eluster |
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| 本文献已被 CNKI 维普 等数据库收录！ |
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