[对小麦粉品质影响因素研究的贡献(作者译)]。

S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana Pub Date : 1976-01-01

M E Scarascia Venezian, M Lombardi

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引用次数: 0

摘要

为了确定粗粒小麦粉的某些化学特性，从而为粗粒小麦粉制作面食的质量提供“先验”信息，本文分析了它们与面食烹饪特性的关系。相关分析表明，粗粉活性SH含量与面食抗崩解性、粗粉尿素分散蛋白含量与面食蒸煮体积增加的关系具有显著意义。结果表明，可以单独考虑各种面食烹饪试验的结果，以表达结论性的质量评价。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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[Contribution to the study of some factors affecting semolina quality (author's transl)].

In order to identify certain chemical characteristics of semolina that might provide "a priori" information about its pasta making quality, their relationship to pasta cooking chatacteristics were analyzed. The correlation analysis gave significant values for the relationship between semolina reactive SH content and pasta resistance to disintegration and between urea dispersible protein protein content of semolina and pasta volume increase on cooking. The results obtained suggest that possibility of considering separately the results of the various pasta cooking tests in order to express a conclusive quality evaluation.

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S & TA & NU. Rivista di scienza e tecnologia degli alimenti e di nutrizione umana

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