摘要
面筋—乳酸溶液透光率是测定小麦面筋强度的一个快速有效的新方法,该方法的原理是测定面筋在弱酸中的不溶性,方法的优点是快速、简便、不受面筋含量的影响。本文报道了该方法的建立过程并予以验证。
Transmittancy in gluten-lactate solution is a simple and effective quality trait for the assessment of gluten quality. The principle is that the insolubility of gluten in lactate solution has a close relation with gluten quality and transmittancy in gluten-lactate solution can reflect the extent of the insolubility. That this method was created and tested was reported in this study.
出处
《食品科技》
CAS
北大核心
2002年第10期58-59,62,共3页
Food Science and Technology
