摘要
以谷朊粉为主要原料,在充分利用其良好的功能和营养特性基础上,通过适度变性改善面筋蛋白的加工性能,开发研制即食面筋片、卤制面筋条和膨化面筋休闲食品等系列素食蛋白食品。
Take gluten flour as the main raw material, based on its good function and nutrition characteristic,the series vegetarian gluten protein food is developed through the moderate modification to improve gluten protein workability.
出处
《中州大学学报》
2006年第1期122-123,128,共3页
Journal of Zhongzhou University
关键词
谷朊粉
面筋蛋白
食品
研制
gluten flour
gluten protein
food
development
