冷冻面制品中的玻璃体转化现象及乳化剂的控制作用

The Phenomenon of Vitreous State Changing and the Emulsifier Effication in Frozen Flour Produc

冷冻面制品中存在的玻璃体转化现象，易使制品结构遭到破坏，合适的乳化剂可以有效保护制品的结构，提高面制品的品质。

The phenomenon of vitreous state changing in the frozen flour produc can easily destroy the product structures. However adding the proper emulsifier can effectually protect the product structures and improve the products quality.