摘要
对复合磷酸盐、复合增稠剂与复合碱对面条品质的改良作用及它们的复配增效作用进行了研究。结果表明 ,采用复合碱 ,复合磷酸盐及复合增稠剂复配而成的复合添加剂能明显改善面团特性 。
The improvement effects of Compound phosphates, compound thickeners and compound alkalizers on the quality of noodles and the synergistic quality enhancement of their complex were studied. The results showed that the property, strength and cooking quality of a dough could be distinctly improved by the complex.
出处
《粮食与饲料工业》
CAS
2002年第5期8-9,共2页
Cereal & Feed Industry
