面团熟化对面条品质影响研究进展  

Research progress in influence of flour dough rest on noodles quality

作　　者：陆启玉[1] 杨宏黎[1] 韩旭[1] 

机构地区：[1]河南工业大学粮油食品学院,河南郑州450052

出　　处：《粮食与油脂》2008年第2期16-17,共2页Cereals & Oils

摘　　要：该文概述面条生产发展过程,并介绍面条熟化工艺,对熟化概念,面团熟化作用和要求及影响熟化因素进行详细阐述。In this article, the production developing progress of the noodles was carried on the summary, the most universal technological progress of the noodles was introduced, the rest craft and the rest concept of the noodles were analysed, the function and the request of dough rest and the influence factor to dough rest were carried on the detailed elaboration.

关 键 词：面条 面团熟化 面粉 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]