| 摘要: |
| 以普通机制面条为对象，研究了小麦品质指标对面条品质的影响，结果表明，蛋白质含量，面团稳定时间是影响面条蒸煮吸水率的主要品质指标，沉淀值是影响干物质失落率，蛋白质损失率的主要品质指标，干物质失常率是面条品质重要的评价指标。 |
| 关键词: 小麦 面条 品质 干物质失落率 |
| DOI： |
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| 基金项目:国家“九五”科技攻关项目(96-002-02-03) |
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| Study on the relation of wheat property and noodle quality |
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| Abstract: |
| The relation of wheat property and noodle quality was studied.The results showed that protein content and stab. were the main influencing index for rate of water absorption,and sedimentation volume was the main influencing index for rate of dry matter lost and rate of protein lost.In addition,rate of dry matter lost of cooking noodle was the important evaluation index for the quality of noodle. |
| Key words: wheat noodle quality rate of dry matter lost |
