摘要
本文研究了天然复合添加剂HLA对不同面条品质的改良作用。结果表明 ,HLA能够显著改善面团的流变学特性、面条的强度和烹煮品质 ,是一种改良效果明显。
The effect of the natural compound additive HLA on the noodle quality of different wheat flours was studied.The results showed that the natural compound noodle additive greatly improved the rheological property of dough,the strength and cooking quality of noodle.Thus,it is a practical and economic additive for noodle.
出处
《中国粮油学报》
EI
CAS
CSCD
北大核心
2000年第3期18-20,共3页
Journal of the Chinese Cereals and Oils Association
基金
杨陵科学基金资助项目
