摘要
对小麦淀粉和谷朊粉的生产方法,即面团水洗法和离心分离法进行了概述;论述淀粉与谷朊粉分离对面粉品质的要求,以及面粉主要组分(蛋白质、淀粉、非淀粉多糖、脂类)对小麦淀粉和谷朊粉分离效果的影响。
The separation methods of wheat starch and gluten, mainly dough washing method and centrifugal method were described in this arcticle. In addition, the wheat flour requirement for separation starch and gluten, and the influence of wheat flour main components （including protein, starch, non-starch polysaccharides and lipids） on the separation of starch and gluten were summarized.
出处
《农产品加工（下）》
2009年第3期65-68,72,共5页
Farm Products Processing
关键词
面粉品质
面筋蛋白
非淀粉多糖
wheat flour quality
gluten
non-starch polysaccharides
