小麦品质对焙烤食品加工的影响  

Influence of Wheat Quality on Processing of the Bakery Product

作　　者：谢玉锋[1] 郑茂波[1] 

机构地区：[1]哈尔滨学院,黑龙江哈尔滨150080

出　　处：《农产品加工（下）》2013年第5期44-45,52,共3页Farm Products Processing

基　　金：黑龙江省教育厅科学技术研究项目(11553055)

摘　　要：小麦中蛋白质是决定小麦加工品质最主要的成分,其不仅仅是构成面团面筋的主要成分,并且可以决定焙烤食品的营养价值,在小麦面粉中还含有数量及种类较多的酶,主要有淀粉酶、蛋白酶、脂肪酶等,它们对小麦运输与储存、成筋能力、面团发酵耐受力等性能都会产生一定的影响。Wheat protein is the major component of processing wheat, it is not only the important composition of the dough gluten, but also the decision factor of the nutritional value of bakery product, and it also has sorts of enzyme, in cluding amylase, protease, lipase, and these enzymes have certain influence on transportation and storage, gluten forming, fermentation tolerance.

关 键 词：小麦 碳水化合物 蛋白质 焙烤食品 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]