小麦及小麦粉面筋质测定中有关问题分析  

Analysis of Problems in the Determination of Gluten Quality of Wheat and Wheat Flour

作　　者：耿丽娜 余翠 赵丹丹 Geng Lina;Yu Cui;Zhao Dandan(Kaifeng Grain Quality Inspection and Monitoring Center,Kaifeng 475000,China;Henan Weikai Food Ingredients Co.,Ltd.,Xinxiang 453500,China;Henan Huace Testing Technology Co.,Ltd.,Zhengzhou 450001,China)

机构地区：[1]开封市粮食质量检验监测中心,河南开封475000 [2]河南省维凯食品配料有限公司,河南新乡453500 [3]河南华测检测技术有限公司,河南郑州450001

出　　处：《现代食品》2019年第23期129-132,共4页Modern Food

摘　　要：小麦和小麦粉中面筋含量直接影响小麦和小麦粉的品质。对小麦以及小麦粉中面筋含量进行相关探究,对实验过程中出现的问题提出相应的解决方案,以提高小麦以及小麦粉中面筋含量测定的精确度,提高相关工作人员的工作效率。The gluten content in wheat and wheat flour directly affects the quality of wheat and wheat flour.In this paper,corresponding solutions are put forward to the problems in the process of experiment,so as to better improve the accuracy of gluten content determination in wheat and wheat flour,and improve the work efficiency of relevant staff.

关 键 词：小麦小麦粉 面筋质测定 测定方法 

分 类 号：TS211.7[轻工技术与工程—粮食、油脂及植物蛋白工程]