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《Cereal & Feed Industry》 2005-02
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Analysis of Some Quality Compositions of Tailored Flour

Steamed bun flour, noodle flour and bread flour were used as materials for investigating their contents of starch, amylose, pentosan and lipids. As a result, the average contents of starch, amylose and pentosan in steamed bun flour were found to be 75.08%, 24.23% and 3.67% respectively, and there was no notable diversity between different steamed bun flours, while the average content of lipids was (1.74%) with notable diversity between different steamed bun flours. The average contents of starch, amylose, pentosan and lipids in noodle flour were 75.19%, 22.73%, 3.79% and 1.59% respectively with notable diversity between different noodle flours. The average contents of starch and lipids in bread flour were 74.27% and 1.59% respectively, and there was a notable diversity between different bread flours; the average contents of amylose and pentosan in bread flour were 22.44% and 3.46% respectively with no notable diversity between different bread flours. The average contents of starch, pentosan and lipids were not notably diversified between different tailored flours, but notably diversified for amylose content.
【CateGory Index】: TS210.1
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