摘要
面条是我国的传统食品,既方便、快速,又经济实惠,深受广大消费者的喜爱。由于我国通用的面粉蛋白质含量偏低,面筋质量差,使得面条产品的断条率高,不耐煮,浑汤,口感发黏,咬劲差。根据不同品质食品改良剂的特性,以《食品安全国家标准食品添加剂使用标准》(GB 2760—2015)为导向,探讨面条品质改良剂的种类和作用。
Noodles, a traditional food of our country, is well received in the marketplace because it is convenient, fast, and economical. However, due to the low protein content of wheat flour and the poor quality of gluten, the broken rate of the noodles products is high, not resistant to boiling, taste sticky and poor bite. Taking the GB2760 2015 food safety national standards （food additives use standard） as the guide, this paper explores the type and mechanism of the noodles quality improvers based on the characteristics of food improvers with different quality.
出处
《江苏调味副食品》
2016年第1期3-6,共4页
Jiangsu Condiment and Subsidiary Food
关键词
面条品质改良剂
种类
作用
noodle quality improvers
type
function
