小麦品质与食品品质研究现状  

Research status of wheat quality and the food quality

作　　者：王玮[1] 魏秀英[1] 薛文通[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院

出　　处：《食品工业科技》2008年第9期292-295,共4页Science and Technology of Food Industry

摘　　要：对小麦品质与食品加工研究现状进行了综述,同时详细介绍了小麦蛋白质含量、亚基、淀粉性状对食品品质的影响及目前研究进展。The research status of wheat quality and food processing were reviewed. Meanwhile,the effect of wheat protein content,subunit, starch characters on food quality and the current research progress were described in detail.

关 键 词：小麦品质 食品品质 研究现状 

分 类 号：TS211.2[轻工技术与工程—粮食、油脂及植物蛋白工程]