面食制品的加热熟化、老化及保鲜

HEATING MATURING, AGEING AND KEEPING FRESH OF COOKED WHEATY FOOD

本文介绍了不同加热方式对面食制品的营养与风味的影响,对面食制品的老化机理及应采取的保鲜措施进行了研讨。

This article introduces the fact that different patterns of heatings have different effects on the nutrition and flavour of cooked wheaty food. The ageing mechanism of the cooked wheaty food and the measures of keeping fresh are also discussed.