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    吴雪辉 黄卓烈. 戊聚糖对面粉品质的影响[J]. 华南农业大学学报, 1998, (1): 119-124.
    引用本文: 吴雪辉 黄卓烈. 戊聚糖对面粉品质的影响[J]. 华南农业大学学报, 1998, (1): 119-124.
    shu
    Wu Xuehui 1 Chen Yongquan 1 Liu Xin 1 Huang Zuolie 2. EFFECT OF PENTOSANS ON THE QUALITY OF FLOUR[J]. Journal of South China Agricultural University, 1998, (1): 119-124.
    Citation: Wu Xuehui 1 Chen Yongquan 1 Liu Xin 1 Huang Zuolie 2. EFFECT OF PENTOSANS ON THE QUALITY OF FLOUR[J]. Journal of South China Agricultural University, 1998, (1): 119-124.
    shu

    戊聚糖对面粉品质的影响

    EFFECT OF PENTOSANS ON THE QUALITY OF FLOUR

      摘要
    • 摘要: 对小麦面粉中戊聚糖的分类，分子结构，戊聚糖的含量与面粉品质的关系作了综述，讨论了戊聚糖对面团形成的作用机理以及戊聚糖而面包中气体保持的机理。

       

      Abstract: This article reviews the classification and molecular structure of pentosans, the relationship between the content of pentosans in flour and the quality of flour. The mechanisms of pentosan actions on dough formation and air conservation in breads also discussed.

       

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