摘要
本文论述了戊聚糖的化学性质、在谷物中的含量、分布及其对面粉功能品质的影响.文中的实验结果表明,戊聚糖(由小麦麸皮制备)对面团的流变学性质及烘焙品质有着重要的影响.氧化胶化作用试验、粘度及组份测定结果还表明,这种影响的化学本质是戊聚糖和蛋白质通过阿魏酸桥梁产生了大分子量物质.
This paper described the chemical nature,content and distribution incereals,effect on functional quality of flour of pentosans.The experiment results showed that pentesans(insoluble,preparedfrom wheat bran)played an important role in the rheological properties ofdough and baking quality.The results of oxidative gelation test,viscosityand constituent determining also suggested that the essence of chemicalchanges of this effect was pentosans and protein creating high-molecular-weight entities by ferulic acid bridge's crosslinking.
出处
《中国粮油学报》
EI
CAS
CSCD
1990年第3期19-25,共7页
Journal of the Chinese Cereals and Oils Association
关键词
戊聚糖
面粉品质
流变学性质
Pentosans
Rheological properties
Oxidative gelations
