Swelling Index of Glutenin （SIG） Related to Protein Quality, Dough Characters and Noodle Quality

• 作 者: HUXin-zhong WEIYi-min MIPKovac
• 机 构: CollegeofFoodScience＆Engineering,CerealResearchCenter,ZhengzhouEngineeringCollege
• 出 处: 中国农业科学：英文版
• 发表日期: 2004年10期
• 关键词: 麦谷蛋白膨胀指数 蛋白质 品质 生面团 面条 小麦 Common wheat Swelling index of glutenin Protein qual

The swelling index of glutenin (SIG) and the protein fraction of 25 Chinese wheat varieties were studied with new protein fractions extracting method. The protein fractions compose of monomeric protein, soluble glutenin and insoluble glutenin. The relatio