复合型面条专用品质改良剂的研究

A Study on the Special Quality Modifier for Compounded Noodle

借助现代国际标准仪器设备——粉质仪、拉伸仪、糊化粘度仪和流变仪，研究了多种品质改良剂，得到一个较理想的面条改良剂配方。该配方能够显著改善面团的流变学特性、糊化粘度性质、面条的强度和烹煮品质，是一种改良效果十分明显。

A ideal modifier formula was designed with various quality modifiers produced by the help of the modern international standard apparatus such as farinometer,extensometer,viscosimeter and rheometer. The rheological property and the viscosity of dough,the strength and cooking qualities can be greatly improved by the use of this formula. Thus,it is a practical and economic modifier for noodle.