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对面包中气体保持的机理．
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.
出处
《华南农业大学学报》
CAS
CSCD
北大核心
1998年第1期119-124,共6页
Journal of South China Agricultural University
