摘要
本文研究了在面粉中添加硬脂酰－２－乳酸钠、海藻酸钠、羧甲基纤维素钠对面条性能的改良作用，探讨了不同添加物对面条性能影响的可能机理。面团中添加硬脂酰－２－乳酸钠，可提高面筋的强度，减少蒸煮过程中淀粉的流失，获得品质优良的面条。
The improvement effect of Sodium Stearoyl-2-Lactylate,Sodium Alginate and CMC-Na on the quality of noodly were discussed. The results showed that the intensity of gluten was increased and the cooking loss of starch was decreased by using of SSL.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1994年第1期44-46,共3页
Food and Fermentation Industries
关键词
乳化剂
面条
面团
SSL
mulsifier, Sodim stearoyl-2-lactylate, Noodl, Dough
