不同HMW-GSs组成小麦籽粒淀粉理化特性对面团稳定时间的影响
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牛洪壮,刘洋,李晓萍,韩裕轩,王可可,杨雁,杨千慧,闵东红
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Effects of Physicochemical Properties of Wheat (Triticum aestivum L.) Starch with Different HMW-GSs Combinations on Dough Stability
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NIU HongZhuang,LIU Yang,LI XiaoPing,HAN YuXuan,WANG KeKe,YANG Yan,YANG QianHui,MIN DongHong
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表4 12个试验材料的热特性
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Table 4 The thermal properties of starch from 12 varieties
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试验材料 Varieties | 起始温度 T0 (℃) | 峰值温度 Tp (℃) | 结束温度 Tc (℃) | 糊化焓 ΔHgel (J·g-1) | 新麦26 Xinmai 26 | 53.47±0.95de | 60.13±0.21de | 66.73±0.99bc | 6.90±0.30fg | 济麦44 Jimai 44 | 54.03±0.31bc | 60.23±0.68de | 67.45±0.46abc | 7.30±0.29ef | 西农615 Xinong 615 | 55.60±0.92ab | 61.27±0.35cd | 67.72±0.35abc | 7.40±0.30def | 藁城8901 Gaocheng 8901 | 52.63±0.25de | 60.40±0.36de | 66.95±0.35abc | 7.14±0.17ef | 西农221 Xinong 221 | 56.27±0.76a | 61.33±0.55cd | 69.02±0.68a | 6.40±0.39g | 西农979 Xinong 979 | 53.83±0.60bc | 62.96±0.06b | 64.47±1.11de | 6.94±0.11fg | 西农633 Xinong 633 | 53.73±1.29c | 64.83±0.57a | 68.62±1.17ab | 7.64±0.35cd | 西农059 Xinong 059 | 53.77±0.86c | 62.43±0.40bc | 68.73±0.62ab | 7.75±0.20bcd | 15(85)2A | 54.27±1.21bc | 59.43±1.21e | 65.72±2.49cd | 7.95±0.51abc | 14(417)0-0-10 | 51.67±0.91e | 54.33±1.00g | 60.78±0.68f | 8.31±0.40ab | 小偃22 Xiaoyan 22 | 52.50±0.36de | 56.14±0.10f | 63.10±0.82e | 8.06±0.18abc | 周麦18 Zhoumai 18 | 53.57±1.40d | 55.47±1.07fg | 65.75±0.97cd | 8.47±0.30a |
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