摘要
在面制品加工过程中,磷酸盐能够改善面条的弹性,作为化学膨松剂增加面包的体积,作为改良剂降低饺子皮面皮的开裂率。文章介绍了磷酸盐的种类性质,综述了其在面制品中的应用现状及作用机理,分析了当前存在的问题,并提出了相应的改进建议。
Phosphate is a kind of food additive,which can improve the quality of food.It is widely used in all fields of food industry and plays an important role in the production of wheat based products.In this paper,the basic characteristics of phosphate were introduced,and the application and mechanism of phosphates in flour products were also summarized.Furthermore,the problems of its application and the corresponding suggestions were proposed.
出处
《食品与机械》
CSCD
北大核心
2017年第1期193-198,共6页
Food and Machinery
基金
国家自然科学基金项目(编号:31471617)
关键词
复合磷酸盐
面制品
品质
应用
compound phosphate
flour products
quality
application
