小麦淀粉性质及其对面制品影响的研究进展  

Study on properties of wheat starch and effects on flour products

作　　者：杨月月 王晓曦[1] 马森[1] YANG Yue-yue;WANG Xiao-xi;MA Sen(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001

出　　处：《粮食与油脂》2018年第12期19-21,共3页Cereals & Oils

基　　金：国家自然科学基金面上项目(31571873);河南省科技攻关计划项目(172102110008);河南省科技成果转化计划(农业领域)项目(142201110030)

摘　　要：总结了国内外目前对小麦淀粉的研究现状。对小麦淀粉结构、籽粒形态、理化特性以及对面制品的质量影响进行了简要的综述。并对小麦淀粉的研究方向进行了简单的阐释,以期为小麦淀粉研究工作者提供一定的指导。The current research status of wheat starch at home and abroad were summarized. The wheat starch structure, the grain morphology, physical and chemical properties, and effects on the products quality were briefiy reviewed. And the prospects of the development of wheat starch were illustrated, in order to provide references to research workers on wheat starch.

关 键 词：淀粉分类 淀粉结构 理化性质 面制品 

分 类 号：TS201.1[轻工技术与工程—食品科学]