LAN Jing WANG Le-kai,ZHAO Nai-xin,CHENG Ai-hua,et al.Preliminary Studies on the Relationship between Quality Characteristics of Wheat and the Process of Noodles[J].HEILONGJIANG AGRICULTURAL SCIENCES,2001,(03):3-5.[doi:10.11942/j.issn1002-2767.2001.03.0003]
小麦品质性状与面条加工特性关系的初步研究
- Title:
- Preliminary Studies on the Relationship between Quality Characteristics of Wheat and the Process of Noodles
- 文章编号:
- 1002 -2767(2001)03 -0003 -03
- Keywords:
- noodles ; wheat ; quality ; correlation
- 分类号:
- S512 .109
- 文献标志码:
- A
- 摘要:
- 收集全国不同地区49 个小麦品种(系), 并对其进行了面团流变学特性分析;研究了面条实验室制作方法;在实验室条件下, 对小麦品质性状与面条加工特性的关系进行了初步探讨。
- Abstract:
- Forty -nine varieties (lines)of wheat from different provinces in the country were collected and their dough characters were analyzed .The method of making noodles in laboratory and the relationship between the quality characteristics of wheat and the process of noodles were studied .
参考文献/References:
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[ 7] 张玲, 王宪泽, 赵振冬, 等.用TOM 值评价中国面条品质的新方法及研究小麦品质对它的影响[ J] .中国粮油学报, 1998 , 13 (1).
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[J].HEILONGJIANG AGRICULTURAL SCIENCES,2020,(03):120.[doi:10.11942/j.issn1002-2767.2020.10.0120]
备注/Memo
收稿日期:2001 -03-06
基金项目:“ 九五” 国家科技攻关项目“ 小麦品种面条品质选种指标和检测方法的研究”(96 -002-02-03)。
作者简介:兰静(1968 -), 女, 哈尔滨人, 食品工程学士, 助研, 从事谷物品质分析和食品加工研究。