摘要
本文论述了小麦面粉食品在各种不同类型的熟化方式中发生的生物化学变化,并对熟化面食制品的营养品质、食用品质、风味特点、老化及其保鲜等方面的研究进行了系统的评述.
The studies of the biochemical changes in various kinds of ripening manner of flour food were summerised adn a detailed discossion was made about the ripening food's nutritional quality,edible quality,flavor,aging,antistaling and the like.
出处
《郑州粮食学院学报》
1993年第4期56-63,共8页
Journal of Zhengzhou Institute of Technology
关键词
小麦
食品
营养
风味
熟化
Wheat
food
nutrition
flavor
aging
antistaling
