小麦胚乳结构中蛋白质分布及其对面团流变学特性影响的研究

摘要

在生产线上按系统取制粉样，这些粉样近似地代表着取自小麦籽粒胚乳中不同部位的小麦粉．分别进行蛋白质、面筋含量及面团流变学特性测定及分析．结果表明：小麦蛋白质在胚乳内分布是由内向外含量逐渐增大．从平均值上看，靠近皮层部分的皮磨粉，其面团形成时间、稳定时间、评价值、延伸性及粉力均高于麦心部位的心磨粉和渣磨粉，抗延伸阻力则略低．%Flour samples from different systems of the productio n linesapproximately represent defferent parts of the wheat endosperm.Protein c ontent,gluten content and rheological properties are analyzed.It shows that prot ein content increases from inner part to outer part.In average,flour breaking sy s tem has a higher value in dough forming time,stability,M.T.I.B.U.and extensibili ty,but a lower value in resistance B.U.than flour from the reduction and scratch system.