摘要
以机制扁面条为对象，研究了拉伸特性对面条成品品质的影响，结果认为，干物质失落率在面条品质的评价中所占的比重最大，拉伸能量是干物质失落率及面条品质的决定因素。
Effects of extensograms on the quality of noodle were studied.The results showed that dry matter lost of cooking noodle was more important in the quality of noodle,and that energy of extension was the crucial factor in dry matter lost and noodle quality.
出处
《西部粮油科技》
2001年第2期21-23,共3页
China Western Cereals & Oils Technology
关键词
拉伸特性
面条品质
拉伸能量
Extensograms
Noodle quality
Energy of extension
