摘要
阐述了面团熟化的机理以及在熟化过程颗粒中淀粉发生的变化,总结了前人对熟化工艺的研究成果,并对现在工业生产中常用的面团和面带熟化工艺做了介绍。针对原面条评价标准主观性过强及改进后缺乏统一标准体系的特点,有必要建立一个同仪器评价相结合的标准体系。
Mechanism of dough rest and changes of starch particles were expounded. Previous research results of rest technology were summarized, and common methods in industrial production were introduced. According to evaluation criteria was too subjective and improved standard lacked of unified standard system, it is necessary to establish an evaluation standard system of combining with instrument evaluation.
出处
《粮油加工（电子版）》
2015年第3期37-39,共3页
Machinery for Cereals Oil and Food Processing Main Contents
基金
农业部公益性行业专项项目 传统粮食加工制品产业化关键技术装备研究与示范(201303070-01)
关键词
面团
熟化
机理
dough
rest
mechanism
