冷冻面团品质改良综述  

Review on quality improvement of frozen dough

作　　者：李绍虹[1] 任顺成[1] 王显伦[1] 范永超[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：《食品工业科技》2009年第11期311-313,共3页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2007BAD74B02)

摘　　要：较系统地介绍了国内外冷冻面团的研究开发现状,综述了常用添加剂(乳化剂、酶制剂、氧化剂、磷酸盐类、糖类等)对冷冻面团的品质的影响,并对我国冷冻面团的发展前景进行了展望。The current situation of frozen dough research and development at home and abroad was introduced in this paper.The impact of additives （emulsifier,enzyme,oxidizer,phosphate category,sugar category） on the quality of frozen dough were reviewed and the developing prospect of frozen dough was looked forward in China.

关 键 词：冷冻面团 品质改良 添加剂 综述 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程]