摘要
面粉的两种主要成分淀粉和蛋白质对面制品的流变特性有显著的影响。概括了影响淀粉糊流变特性的几个主要因素:蒸煮温度、搅拌时间、搅拌速度、pH值以及淀粉糊浓度、盐和蔗糖的作用,同时讨论了面筋蛋白对面制品流变特性的影响机理。
Starch and gluten protein are two mainly components of the flour. They affect markedly the characteristics of rheology in flour products. We summed up some factors that affected the characteristics of rheolory of starch paste in this article, including cooking temperature, stirring time, stirring velocity, the value of pH, the concentration of starch paste and the additive of salt and sugar, and simultaneously, we also discussed the mechanism what the gluten protein affected the characteristic of rheology, in flour product.
出处
《农产品加工（下）》
2005年第4期21-23,共3页
Farm Products Processing
基金
江西省技术带头人培养计划资助项目(Z02605)。
关键词
淀粉
面筋蛋白
流变特性
面制品
starch
gluten protein
characteristics ofrheology
flour products
