食品科学 ›› 2001, Vol. 22 ›› Issue (8): 90-93.

• 专题论述 • 上一篇    下一篇

面筋蛋白及其对面包品质的影响

 朱小乔, 刘通讯   

  1.  华南理工大学食品与生物工程学院
  • 出版日期:2001-08-15 发布日期:2012-02-13

Gluten Proteins and their Effects on Breadmaking Quality

 ZHU  Xiao-Qiao, LIU  Tong-Xun   

  • Online:2001-08-15 Published:2012-02-13

摘要: 总结了近几十年来有关面筋蛋白、特别是高分子麦谷蛋白亚基组(HMW-GS)的调查和研究情况,从中试图找出面筋蛋白各组分的组成、含量与面团、面包品质之间的关系,旨在更好地调控面包制作,改善面包品质。

关键词: 面筋蛋白, 高分子麦谷蛋白亚基, 面包品质

Abstract:  Gluten proteins,especially high molecular wgight glutenin subunits(HMW-GS),played an important role in determining the breadmaking quality and dough formation.This article summarized the studies on those above-mentioned proteins and tried to establish the relationship between the composition of each class of gluten proteins and breadmaking quality.

Key words:  , Gluten proteins HMW-GS Breadmaking quality;