以小麦粉为原料，对小麦粉中醇溶蛋白的提取条件及一些理化性质进行了研究。
Taking wheat flour as raw material, the conditions for extraction of gliadin from wheat flour and some physic-chemical properties were studied.
与原小麦粉相比，粗粉和细粉的蛋白含量、水分、灰分、淀粉和破损淀粉含量都有较大的变化，并且细粉的流变性能有所改善。
Comparing with parent flour, protein content, moisture, ash, starch and damaged starch content in the coarse and fine had rather large variation, and rheologic behaviours of the fine were improved.
通过向小麦粉中添加全脂豆粉、脱脂豆粉及大豆蛋白，来研究其对小麦粉及馒头品质的影响。
The influence of soybean flour on steamed bread quality was studied by adding the whole soybean flour and the defatted soybean flour and the soybean protein in different proportions respectively.
应用推荐