Assessing Wheat Quality for Production of Vital Gluten Powder

机译：评估小麦生产重要面筋粉的质量

获取原文

获取原文并翻译 | 示例

页面导航

摘要
著录项
相似文献
相关主题

摘要

中国是世界上谷朊粉的主要生产国之一.谷朊粉作为一种绿色、健康的强筋剂在方便面、挂面、面包、萨其马等食品专用粉的加工中广泛添加使用.国内生产的谷朊粉在价格、质量等方面与进口谷朊粉相比还有差距,淀粉的分离工艺、湿面筋的干燥技术以及原料面粉的质量等因素是造成差距的主要原因.报告主要探讨原料小麦及面粉的品质对谷朊粉质量的影响,研究适合于生产谷朊粉的小麦的品质及其评价方法.%China is one of the major producers of wheat vital gluten powder (VGW) in the world.As a green and healthy dough strengthener,VGW is widely used in producing specific flours for instant noodle,dry noodle,bread,Saqima (a traditional Chinese snack food),and etc.The objective of this report was to characterize wheat quality for production of VGP,and impact of wheat quality on VGP quality will be discussed in the presentation.

机译：中国是世界上谷朊粉的主要生产国之一.谷朊粉作为一种绿色、健康的强筋剂在方便面、挂面、面包、萨其马等食品专用粉的加工中广泛添加使用.国内生产的谷朊粉在价格、质量等方面与进口谷朊粉相比还有差距,淀粉的分离工艺、湿面筋的干燥技术以及原料面粉的质量等因素是造成差距的主要原因.报告主要探讨原料小麦及面粉的品质对谷朊粉质量的影响,研究适合于生产谷朊粉的小麦的品质及其评价方法.%China is one of the major producers of wheat vital gluten powder (VGW) in the world.As a green and healthy dough strengthener,VGW is widely used in producing specific flours for instant noodle,dry noodle,bread,Saqima (a traditional Chinese snack food),and etc.The objective of this report was to characterize wheat quality for production of VGP,and impact of wheat quality on VGP quality will be discussed in the presentation.

著录项

来源
《14th ICC cereal and bread congress and forum on fats amp; oils : Science and technology innovation for healthy cereals amp; oils : book of abstracts》|2012年|32-33|共2页
会议地点 Beijing(CN)
作者
Zhao Renyong; Tian Juanli;
展开▼
作者单位

College of Food Science and Technology, Henan University of Technology, Zhengzhou, China;

College of Food Science and Technology, Henan University of Technology, Zhengzhou, China;

展开▼
会议组织
原文格式 PDF
正文语种 eng
中图分类农作物;
关键词

相似文献

外文文献
中文文献
专利

1. Quality of shear fractionated wheat gluten - comparison to commercial vital wheat gluten. [J] . Zalm E. E. J. van der, Goot A. J. van der, Boom R. M. Journal of Cereal Science . 2011,第2期

机译：剪切分馏小麦面筋的质量-与市售重要小麦面筋的比较。
2. Optimisation of raw tooke flour, vital gluten and water absorption in tooke/wheat composite bread: Effect of raw tooke flour and vital gluten on wheat flour physicochemical and dough rheological properties (Part I) [J] . Florence I. Muranga, Martin Mutambuka, Fabian Nabugoomu, African Journal of Food Science . 2010,第5期

机译：优化tooke /小麦复合面包中的粗面粉，重要面筋和吸水率：粗面粉和重要面筋对小麦粉理化和面团流变性质的影响（第一部分）
3. Effects of endoxylanases, vital wheat gluten, and gum Arabic on the rheological properties, water mobility, and baking quality of whole-wheat saltine cracker dough. [J] . Juan Li Hou G. G, Zhengxing Chen Kathleen Gehring Journal of Cereal Science . 2013,第3期

机译：内切木聚糖酶，重要的小麦面筋和阿拉伯树胶对全麦薄脆饼干面团的流变性，水流动性和烘烤质量的影响。
4. Assessing Wheat Quality for Production of Vital Gluten Powder [C] . Zhao Renyong, Tian Juanli ICC cereal and bread congress and forum on fats oils . 2012

机译：评估小麦质量生产重要麸质粉末
5. Assessment of variation based on temperature, creep-recovery, extensibility tests, and gluten content in hard red winter wheat compared with traditional wheat quality testing. [D] . Chompoorat, Pavalee. 2011

机译：与传统小麦品质测试相比，基于温度，蠕变恢复，延展性测试以及硬红冬小麦的面筋含量评估变异。
6. Predicting vital wheat gluten quality using the gluten aggregation test and the microscale extension test [O] . Marina Schopf, Katharina Anne Scherf 2020

机译：使用麸质聚集试验和微观延长测试预测重要小麦麸质质量
7. Estudo da adição de vital glúten à farinha de arroz, farinha de aveia e amido de trigo na qualidade de pães Effects of the addition of vital gluten to rice flour, oat flour and wheat starch on the quality of breads [O] . Guilherme de A. S. TEDRUS, Rita de Cássia S. Celeste ORMENESE, Sandra Maria SPERANZA, 2001

机译：在米粉，燕麦粉和小麦淀粉中添加面包中的重要面筋的研究对面包粉，燕麦粉和小麦淀粉中添加重要的面筋的影响

Assessing Wheat Quality for Production of Vital Gluten Powder

摘要

著录项

相似文献

相关主题

期刊订阅