湿面条蒸煮品质影响因素及其作用机理探析  

Analysis on the factors affecting the cooking quality of wet noodles and its mechanisms

作　　者：刘玉洁 陆启玉[1] LIU Yu-jie;LU Qi-yu(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)

机构地区：[1]河南工业大学粮油食品学院

出　　处：《粮食与油脂》2019年第7期16-18,共3页Cereals & Oils

基　　金：国家自然科学基金项目(31772002)

摘　　要：阐述了小麦粉内在品质、常用品质改良剂和工艺条件对湿面条蒸煮品质的影响,为进一步研究湿面条蒸煮品质影响因素及其作用机理奠定基础。The effects of internal quality of wheat flour,common quality improvers and processing conditions on the cooking quality of wet noodles were expounded,which laid a foundation for further study on the factors affecting the cooking quality of wet noodles and its mechanisms.

关 键 词：湿面条 蒸煮品质 小麦粉 品质改良剂 工艺条件 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]