物理场对小麦面粉及面条品质的影响  

Effect of physical field technologies on the quality of wheat flour and noodles

作　　者：袁添瑨 陆启玉[1] YUAN Tian-jin;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19-21,共3页Cereals & Oils

摘　　要：介绍了湿热处理、微波、超声波对小麦面粉及面条品质的影响,并提出了多物理场耦合处理技术应用于面条生产的新思路。The effects of heat-moisture treatment (HMT),microwave and ultrasonic on the quality of wheat flour and noodles were introduced,and a new idea of multi-physics coupling processing technology applied to noodle production was proposed.

关 键 词：物理场 小麦 面粉 面条 

分 类 号：TS213.24[轻工技术与工程—粮食、油脂及植物蛋白工程]