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中国农学通报

中国农学通报 ›› 2008, Vol. 24 ›› Issue (12): 124-127.

所属专题： 生物技术； 小麦

• 食品 营养 检测 安全 • 上一篇    下一篇

小麦蛋白质和淀粉性状与面包品质关系研究进展

赵 新,王步军   

  • 收稿日期:2008-09-28 修回日期:1900-01-01 出版日期:2008-12-05 发布日期:2008-12-05

Advances in Relationships of Bread Quality and Characteristics of Protein and Starch

ZhaoXin, Wang Bujun   

  • Received:2008-09-28 Revised:1900-01-01 Online:2008-12-05 Published:2008-12-05

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摘要： 蛋白质和淀粉是影响面包品质的主要因素。蛋白质的含量和质量，直链淀粉、支链淀粉比例以及破损淀粉含量都对面粉烘培品质有重要影响。本文综述了国内外对蛋白质和淀粉特性与面包品质关系的研究进展，并指出了下一步研究的重点。

关键词: 桃, 桃, 杂交, 果实重量, 遗传

Abstract: Protein and starch are the major elements which affect the bread quality. The qualities and quantities of protein and the proportion of amylase and amylopectin are the important factors influencing the wheat bread baking qualities. In this paper, Advances in relationships of characteristics of protein and starch in wheat were reviewed and the emphases of future studies were pointed out.