摘要
简要介绍了淀粉的功能特性及其与面条烹煮和食用品质的关系,阐述了不同种类面条对淀粉的不同要求,说明了淀粉对面条品质特别是对烹煮和食用品质的重要作用,从而为生产者选用合适的淀粉原料提供参考。
The relationship between functional properties of starch and noodles quality was elementarily introduced in this paper. The different requirements of starch properties for different noodle varieties were discussed in details. As a conclusion, the starch plays an important role on noodle′s quality, especially cooking and eating quality. It can be a reference for the selection of wheat flour and starch raw materials in practical production.
出处
《食品科技》
CAS
北大核心
2002年第6期51-54,共4页
Food Science and Technology
