The results indicated that the stability and farinograph quality number ( FQN ) of medium-strength wheat flour increased remarkably, the development time decreased when the addition was1 %. 实验结果表明:添加量为1%时,对中筋小麦粉的稳定性、粉质质量指数提高显著,形成时间有所减小;
Application of Farinograph Quality Number(QN) ( FQN ) in Evaluating Dough and Baking Qualities of Winter Wheat 粉质质量指数在冬小麦面团品质及烘烤品质中的应用价值研究
The correlations between yield and water absorption, dough development time, dough stability time, and farinograph quality number were all negative and highly significant. 经相关分析,产量与吸水率、形成时间、稳定时间和粉质评价值呈极显著负相关。
A new index ( Farinograph Quality Number(QN), FQN ) and its application in evaluation of flour quality is described in this paper. 本文介绍并验证了一种对面粉进行流变学试验时的新指标-粉质质量指数(FQN)。
The 1000 grains weight was negatively significant correlated to the gluten index, stability time and the farinograph quality number. 千粒重与面筋指数、稳定时间、粉质质量指数均呈极显著的负相关。