糯小麦粉特性研究进展  

Research progress on the properties of glutinous wheat flour

作　　者：孙链[1] 孙辉[2] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083 [2]国家粮食局科学研究院,北京100037

出　　处：《粮油食品科技》2008年第1期1-4,共4页Science and Technology of Cereals,Oils and Foods

摘　　要：由于糯小麦粉几乎不含直链淀粉,所以在食品工业和非食品工业上将有重要的应用价值。综述了近几年国内外糯小麦育种、糯小麦淀粉特性和糯小麦配粉研究进展。并阐述了其在食品工业中的开发和应用。Glutinous wheat will become more and more useful in both food and non-food industry since it contains little amylose. The research progress of late years in China and abroad, on breeding of glutinous wheat, the properties of glutinous starch and common starch blended with glutinous starch were discussed. In addition, the development and application of glutinous starches in food industry were also summarized.

关 键 词：糯小麦 小麦淀粉 糊化特性 RVA 

分 类 号：S512.19[农业科学—作物学]