摘要
面粉品质改良剂是专用于改善面粉及其制品品质,延长食品保质期,改善食品加工性能,增强食品营养价值的一类化学合成或天然物质;该文对面粉加工过程中使用各类改良剂作用和性能进行阐述,并提出面粉品质改良剂发展方向。
Flour improvers here refer the chemosynthetical or inartificial substance effect on advancing flour quality, prolonging the shelf life or improving the processing performance and nutritional value of flour food. This paper concludes and expounds both the effect and performance of most additives as well as point out the developing trend.
出处
《粮食与油脂》
2007年第5期1-4,共4页
Cereals & Oils
关键词
小麦面粉
面粉改良剂
酶
wheat flour
flour improver
enzyme
