小麦蛋白质和淀粉性状与面包品质关系研究进展

蛋白质和淀粉是影响面包品质的主要因素。蛋白质的含量和质量，直链淀粉、支链淀粉比例以及破损淀粉含量都对面粉烘培品质有重要影响。本文综述了国内外对蛋白质和淀粉特性与面包品质关系的研究进展，并指出了下一步研究的重点。

Advances in Relationships of Bread Quality and Characteristics of Protein and Starch

In this paper,the studies on the relationships between protein content,starch content and quality of bread were reviewed.The qualities and quantities of protein and the proportion of amylase and amylopectin are the important factors influencing the wheat bread baking qualities.The result indicated that the bread score and loaf volume were significant and positively correlated with protein content.Albumin and globin were negative and significantly correlation with baking quality.1,2 12,5 10 subunit composition contributed more than other subunit composition.Bigger starch grain and amylopectin were beneficial to improving baking quality,while smaller starch grain and amylase the other way round.In this paper,Advances in relationships of characteristics of protein and starch in wheat were reviewed,the emphases of future studies was pointed out.These results provide to wheat breeder a basis for improving quality in theoretic.