为研究不同品种小麦粉与速冻熟制面条质构特性之间的关系, 选取30 种小麦制粉, 用FOSS
定氮仪, 快速黏度仪, 粉质仪和拉伸仪等测定面粉品质指标, 制作速冻熟制面条 …

近年来, β-葡聚糖因其显著的健康功效和良好的功能特性, 被广泛应用到各类食品的生产中. β-
葡聚糖存在于燕麦, 大麦, 青稞和小麦等多种谷物中, 不同谷物源其含量, 分布, 结构 …

The purpose of this study was to investigate the relationship between wheat flour quality and
texture characteristics of frozen cooked noodles for different wheat cultivars. Thirty kinds of …

以水提法提取大麦β-葡聚糖(BBG), 然后以中筋小麦粉为参照样, 研究不同添加量的BBG
对小麦粉糊化性质和流变学性质的影响. 结果表明, 随着BBG 添加量的增加 …

该文研究复合菌种发酵对青稞面团质构特性的影响. 以青稞粉和高筋小麦粉为原料, pH
值和持气性为指标, 筛选最佳发酵菌种组合; 以硬度, 弹性为指标, 采用单因素试验考察发酵时间 …

On the basis of summarizing the nutrition and consumption trend of whole grain, the effects
of different components of whole grain and cereal dietary fiber on wheat dough and main …

In the present study, the influence was investigated from water extracted barley β-glucan
(BBG) on the pasting and rheological properties of wheat flour. Results showed that the …

Abstract β-Glucan is one kind of main bioactive polysaccharides, which is widely found in
plants, fungi and bacteria, and has some advantages such as wide sources of raw materials …

The effect of sweet potato residue treated by steam explosion (SE-SPR) on wheat dough
properties and quality characteristics of cookies was studied. The sedimentation index …