• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Journal of Cereal Science >Starch granule size distribution of hard red winter and hard red spring wheat: its effects on mixing and breadmaking quality.
【24h】

Starch granule size distribution of hard red winter and hard red spring wheat: its effects on mixing and breadmaking quality.

机译：硬红冬小麦和硬红春小麦的淀粉粒度分布：对混合和面包制作质量的影响。

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

Starch was isolated from 98 hard red winter (HRW) wheat and 99 hard red spring (HRS) wheats. Granule size/volume distributions of the isolated starches were analyzed using a laser diffraction particle size analyzer. There were significant differences in the size distribution between HRW and HRS wheats. The B-granules (<10 mum in diameter) occupied volumes in the range 28.5-49.1% (mean, 39.9%) for HRW wheat, while HRS wheat B-granules occupied volumes in the range 37.1-56.2% (mean, 47.3%). The meangranule sizes of the distribution peaks less than 10 mum in diameter also showed a significant difference (HRW, 4.32 vs. HRS, 4.49 mum), but the mean sizes of the distribution peaks larger than 10 mum were not significantly different (21.54 vs. 21.47 mum). Numerous wheat and flour quality traits also showed significant correlation to starch granule size distributions. Most notably, protein content was inversely correlated with parameters of B-granules. Crumb grain score appeared to be affected by starchgranule size distribution, showing significant inverse correlations with B-granules. Furthermore, the linear correlations were improved when the ratio of B-granules to protein content was used, and the polynomial relation was applied. There also appeared to be an optimum range of B-granules for different protein content flour to produce bread with better crumb grain. All rights reserved, Elsevier.
机译：淀粉是从98硬红冬小麦（HRW）和99硬红春小麦（HRS）中分离出来的。使用激光衍射粒度分析仪分析分离的淀粉的粒度/体积分布。 HRW和HRS小麦的大小分布存在显着差异。 HRW小麦的B颗粒（直径小于10毫米）占体积的28.5-49.1％（平均39.9％），而HRS小麦的B颗粒占体积的37.1-56.2％（平均47.3％） ）。直径小于10微米的分布峰的平均粒径也显示出显着差异（HRW，4.32与HRS，4.49微米），但大于10微米的分布峰的平均粒径无显着差异（21.54 vs.。 21.47妈妈）。许多小麦和面粉的品质性状也显示出与淀粉颗粒大小分布显着相关。最值得注意的是，蛋白质含量与B颗粒的参数成反比。面包屑粒分数似乎受淀粉颗粒大小分布的影响，显示与B颗粒显着负相关。此外，当使用B-颗粒与蛋白质含量的比率时，线性相关性得到改善，并且应用了多项式关系。对于不同蛋白质含量的面粉，生产出具有更好面包屑谷物的面包，似乎还有一个最佳的B颗粒范围。保留所有权利，Elsevier。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号