摘要
综述了6类改良剂及复配改良剂对面团流变学和面条品质的影响,为制备高品质面条提供一定的理论指导。
The effects of 6 types of improvers and compound improvers on dough rheology and noodle quality were reviewed,which provided certain theoretical guidance for preparing high-quality noodles.
作者
洪秀娟
沈汪洋
王展
HONG Xiu-juan;SHEN Wang-yang;WANG Zhan(College of Food Science and Engineering,Wuhan Polytechnic University,Wuhan 430023,Hubei,China;Key Laboratory of the Deep Processing of Bulk Grain and Oil Authorized by Ministry of Education,Wuhan 430023,Hubei,China)
出处
《粮食与油脂》
北大核心
2021年第2期11-13,17,共4页
Cereals & Oils
基金
全国粮食行业青年拔尖人才服务行业需求自主选题项目(LQ2018203)
湖北省优秀中青年科技创新团队计划项目(LT201911)。
关键词
面条
改良剂
品质
noodle
improver
quality
