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通过对6个小麦品种籽粒胚乳微观结构的研究认为,籽粒的角质率、硬度和出粉率主要由糊粉层细胞的质量和胚乳栅栏细胞的数量决定。基质蛋白质的数量及质地、基质蛋白质与淀粉粒结合的松紧程度以及栅栏细胞的多少,不仅决定出粉率的高低,还影响面粉的流变学特性与烘烤品质。
Through the study on the microstructure of endosperm in 6 wheat cultivars, it is concluded that the cuticle, hardness and output of the grain are mainly determined by the quality of the aleurone layer and the number of the cells in the endosperm. The amount and texture of matrix proteins, the degree of tightness of matrix proteins binding to starch grains and the number of palisade cells not only determine the level of flour production, but also affect the rheological properties and baking quality of flour.