摘要
对强面筋、中强面筋和弱面筋类型的 3个小麦品种的烘焙品质进行分析。结果表明 ,随发芽程度加深 ,籽粒蛋白质含量降低 ,α -淀粉酶活性增强 ,面粉和面曲线改变。小于 41h发芽处理的强面筋、中强面筋小麦小于 18h发芽处理的弱面筋小麦 ,其面包烘焙品质与对照处同一水平。发芽对面包烘焙品质影响 。
Three wheat varieties,of strong,mid-strong and weak gluten separately,were selected for the test.The results showed that the protein content decreased,the α-amylase activity increased and the flour mixogram changed as the sprouting time was longer than 41h for strong and mid-strong gluten wheat varieties,and longer than 18h for weak gluten varieties.The weak gluten varieties were much more sensitive than strong gluten ones in the effect of sprouting to breadmaking quality.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2000年第3期1-4,共4页
Journal of the Chinese Cereals and Oils Association
基金
安徽省"九五"科技项关项目
安徽省教委项目
