| 摘要: |
| 利用3个品种研究不同和面时间和不同洗涤液对面粉面筋含量测定的影响。研究结果表明:(1)2%的盐水是经济有效的洗涤液,(2)50秒是有利于面筋形成的和面时间。适宜的和面时间因不同品种而异;(3)和面时间与洗涤液间存在着一定的交互作用。结合本试验结果,讨论了影响机洗面筋的其它因素。 |
| 关键词: 测试结果 面筋含量测定 盐水 洗涤时间 洗涤液 干面筋含量 交互作用 缓冲溶液 洗涤过程 不同品种 |
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| EFFECT ON DETERMINATION OF GLUTEN CONTENT |
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| Abstract: |
| The effect of different dough-mixing time and washing solutions on determination of gluten content was studied by Glutomatic Type 2200 using flours of three Chinese wheat cultivars. The results show that:(1)2% NaCl is an economical and effecti- ve washing solution;(2)50 second dough-mixing time is good for fo- rmation of gluten in dough of Chinese wheat flour,but the appropriate dough-mixing time is varied in different wheat flours;(3)there is an interaction between dough-mixing time and washing solutiton.O... |
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