变性淀粉对新鲜面品质改良的研究

Study on the Quality Modification of “Long Life” Noodles with the Modified Starch

通过研究添加变性淀粉对面团流变学性质、面条品质及溶出率的影响，探讨变性淀粉对面条品质改良的机理，指出变性淀粉是一类行之有效的面条品质改良剂。

The effects of the modified starch on the rheological characteristics of dough,noodle quality and loss rate of cooking were studied. The mechanism of the starch for noodle quality modification was discussed. The author pointed out that modified starch is an effective noodle modifier.