摘要
本研究针对两种不同品种的发芽小麦,对其面粉的α—淀粉酶活性、面团的物理特性、蛋白提取组分、面粉和各种组分中游离巯基及芽麦的沉降值与烘焙品质间的关系进行分析研究,发现不同小麦受湿时间的蛋白质变化对芽麦品质有着极为重要的影响。
Effects of two kinds of gemmated wheat on a-amytase activity, on physical properties of dough, on solubility fractions of protein, on sulfhydryl group contents in flour and protein fraction and on the sedimentation value in various sprouting periods were examined. It was found out that the changes of the protein in moisture wheat had a very important effect on the quality of the gemmated wheat.
出处
《郑州粮食学院学报》
1992年第2期1-10,共10页
Journal of Zhengzhou Institute of Technology
关键词
发芽小麦
小麦蛋白
巯基
品质
gemmated wheat
wheat protein
sulfhydryl group
quality
