摘要
就磷酸盐对面条品质的影响进行了研究.结果表明:磷酸盐对面条的品质有很大的改善作用,六偏磷酸钠可延缓面条的褐变程度.当六偏磷酸钠添加量为0.08%,焦磷酸钠添加量为0.06%,三聚磷酸钠添加量为0.04%时复配得到的复合磷酸盐能明显提高面条的食用品质,增强面条的弹性、韧性,降低面汤浊度,提高面团稳定时间.
The effects of phosphate on noodles quality was researched. The result showed that：phosphate can greatly improve the quality of the noodles, six partial sodium phosphate can delay the browning of noodles. The compound phosphate with six partial sodium phosphate 0.08% , sodium pyrophosphate 0.06% , sodium tripolyphosphate 0.04% can significantly improve noodle quality,enhance the flexibility and toughness of noodles, reduce turbidity noodle soup and improve dough stability time.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2009年第5期69-72,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
磷酸盐
面条
食用品质
phosphate
noodle
noodle quality
