摘要
研究了微波处理后新收获小麦烘焙品质的变化和蛋白质各部分质和量的变化。结果表明,经过适当的微波处理,小麦蛋白的各组成部分发生了质和量的变化,小麦的烘焙品质有所改善。由此推测,适当的微波处理能够优化小麦的蛋白质组成,从而改善小麦的烘焙品质。
After microwave treatment,the baking quality of wheat,the quality and quantity of proteins composition were changed.The results showed that the protein components were optimized and the baking quality of wheat was improved by the proper microwave treatment.
出处
《粮油食品科技》
2011年第1期9-11,共3页
Science and Technology of Cereals,Oils and Foods
关键词
小麦
烘焙品质
微波处理
蛋白质组分
wheat
baking quality
microwave treatment
proteins composition
