| 小麦淀粉性状与食品加工品质关系的研究进展 |
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| 引用本文： | 钮力亚,杨学举,刘桂茹. 小麦淀粉性状与食品加工品质关系的研究进展[J]. 安徽农业科学, 2005, 33(2): 316-317 |
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| 作者姓名： | 钮力亚 杨学举 刘桂茹 |
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| 作者单位： | 河北农业大学农学院,河北保定,071001 |
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| 摘 要： | 综述了小麦淀粉与其主要加工食品的品质性状关系 ;破损淀粉与加工食品品质关系 ;淀粉性状的遗传和分子生物技术在淀粉改良中的应用。并阐述了改良小麦淀粉性状需要解决的问题。
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| 关 键 词： | 小麦 品质 淀粉 |
| 文章编号： | 0517-6611(2005)02-0316-02 |
Relationship between Wheat Starch Properties and Food Processing Characters |
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| NIU Li-ya et al. Relationship between Wheat Starch Properties and Food Processing Characters[J]. Journal of Anhui Agricultural Sciences, 2005, 33(2): 316-317 |
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| Authors: | NIU Li-ya et al |
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| Abstract: | The relationship between wheat starch and main food quality was studied in this text. The damaged starch in specified degree affected food quality. Along with the application of starch properties heredity and molecule biology technique,the problem should be resolved in the future. |
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| Keywords: | Wheat Quality Starch |
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