小麦淀粉结构、组成、改性对其理化性能及面条品质的影响研究进展  

Research Progress on the Effects of Structure,Composition and Modification of Wheat Starch on Its Physicochemical Properties and Noodle Quality

作　　者：闫慧丽[1] 陆啟玉 李翠翠[1] YAN Hui-li;LU Qi-yu;LI Cui-cui(School of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,China)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《食品工业科技》2019年第14期307-313,共7页Science and Technology of Food Industry

基　　金：国家自然科学基金(31772002)

摘　　要：淀粉是小麦粉中主要组分,其在结构和组成上的变化会引起小麦淀粉功能特性的改变,进而影响小麦粉面条特性。本文介绍了近年来小麦淀粉在结构、组成、改性上的研究进展,总结了小麦面粉中淀粉在结构和组成上变化对面条品质的影响,为面条专用粉加工和小麦育种提供一定的理论基础。Starch is the major component of wheat flour.The changes in its structure and composition will inevitably lead to the change of wheat starch functional properties,and then affect the characteristics of wheat flour noodle.In this paper,the research progress of wheat starch in the structure,composition,modification in recent years were introduced.The effects of changes in the structure and composition of starch in wheat flour on the noodle quality were summarized.It would provide the theoretical basis for flour processing and wheat breeding.

关 键 词：小麦淀粉 理化特性 面条品质 

分 类 号：TS235.1[轻工技术与工程—粮食、油脂及植物蛋白工程]