摘要
小麦脂类是影响小麦品质的重要因素之一,与面包、糕点、南方馒头等食品的加工品质有密切关系。本文综述了小麦脂类的种类与分布,脂类分析方法,脂类、蛋白质互作和脂类、碳水化合物互作与烘烤品质的关系,脂类的遗传与品质改良等,旨在阐明小麦面粉中脂类的数量及组分、脂类与烘烤加工品质的关系及其作用机制,为从事相关研究及食品加工工作的人员提供参考。
Wheat lipids is an important factor infulencing wheat quality, they are closely related to breadmaking quality. This article reviewed types and distribution of wheat lipids, analytical methods, genetic improvement of wheat quality and relation between lipids and baking quality. But the relationship and mechanism between lipids quantity or components and baking quality are not clear, which needs further investigation.
出处
《麦类作物学报》
CAS
CSCD
北大核心
2005年第1期120-125,共6页
Journal of Triticeae Crops
关键词
小麦
脂类
烘烤品质
Wheat
Lipids
Baking quality
