SWELLING INDEX OF GLUTENIN AND THE RELATIONSHIP WITH NOODLE PRODUCTS QUALITY CONTROLChinese Full Text
HU Xin-Zhong1, ZHANG Guo-Quan1, OUYANG Shao-Hui1, LUO Qin-Gui1, GUO Bo-Li1 , WANG Xin-zhong2 (1.College of Food Science ＆ Engineering, Northwest Sci-Tech University of Agriculture ＆ Forestry, Yangling, Shaanxi 712100;2.College of Agronomy, Northwest Sci-Tech University of Agriculture＆ Forestry, Yangling, Shaanxi 712100)
Abstract: The suitability of swelling index of glutenin （or SIG） test for Chinese wheat end product quality was evaluated, using 25 Chinese wheat varieties that represent the main varieties in Shaanxi and Henan provinces and two commercial special flours. Swelling index of gluten is a good index for evaluating the wheat insoluble glutenin content. The insoluble glutenin has an important contribution on dough springiness, and noodle processing properties. Swelling index of glutenin is significantly related... More
- Series：
(B) Chemistry/ Metallurgy/ Environment/ Mine Industry
- Subject：
Light Industry, Handicraft Industry
- Classification Code：
TS211
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