摘要
拉面是通过一种特殊的面条加工形式所制,历史悠久,风味独特。该文对拉面的制作方法及研究现状作了简单介绍,并探讨了影响拉面品质的相关因素,主要包括以下几个方面:拉面的制作工艺,麦谷蛋白,面粉理化性质,面团特性以及改良剂等。
Hand–extended noodles had a special processing form,a long history and unique flavor. In this paper,the processing methods and research status of hand–extended noodles were introduced briefly. Correlation factors affecting quality of hand–extended noodles were investigated,mainly including production process,glutenin,physical and chemical properties of flour,properties of dough, improvers,and so on.
出处
《粮食与油脂》
北大核心
2014年第12期12-15,共4页
Cereals & Oils
基金
公益性行业(农业)科研专项经费项目(201303070)
国家科技支撑计划课题(2012BAD37B04)
关键词
拉面
面粉特性
麦谷蛋白
改良剂
hand-extended noodles
flour properties
glutenin
improver
