摘要
把燕麦高纤食品基料应用在挂面中,研究了燕麦高纤食品基料添加量为10%、20%、30%以及加入添加剂时,对燕麦高纤挂面质量指标、感官品质、加工性能的影响。
The research for the influence of different rate of oat bran additives like 10 % ,20% and 30% on the quality index, apparent quality and processing property of fine dried noodle were expounded.
出处
《粮油食品科技》
2005年第6期37-38,共2页
Science and Technology of Cereals,Oils and Foods
关键词
燕麦高纤食品基料
挂面
影响
oat dietary fibre food material
fine dried noodle
influence
