期刊论文

Correlation between wheat flour quality and seasoning flour products quality

中文

食品与发酵工业

0253-990X

2019

45

16

109-114

10.13995/j.cnki.11-1802/ts.019985

方便即食食品制造关键技术开发研究及新产品创制(2016YFD0400700).

本校为第一机构

为优选调味面制品专用小麦粉,并使小麦粉在调味面制品中发挥最佳作用,研究了小麦粉品质与调味面制品品质的相关性.采用相关性分析并建立逐步回归方程,以产品硬度、径向膨胀率、持油能力等为评价指标,分析了影响产品品质的原料组分.结果表明,吸水性指数与总淀粉含量、干面筋含量显著负相关(P

In order to optimize the wheat flour used for seasoning flour products, raw material components that could affect product quality were analyzed by evaluating product hardness, radial expansion rate, oil holding capacity etc. The results showed that the water absorption index of seasoning flour products was significantly negatively correlated with total starch content and dry gluten content of the flour (P