摘要
综述了挂面加工过程中面粉组分和加工工艺对面条品质影响的研究进展。探究挂面品质改良时面临的技术难题,理清挂面改良的研究思路,为挂面的生产管理、工艺升级提供理论依据。
This paper reviewed the research progress of the effect of flour composition and processing technology on quality of noodles during noodle processing. It explored the technical problems faced by the quality improvement of the dried noodles. It also clarified the research ideas of the dried noodles improvement, providing theoretical basis for the production management and process upgrade of the dried noodles.
作者
高国祥
孙君庚
阴志刚
Gao Guoxiang;Sun Jungeng;Yin Zhigang(Xiangnian Food Co.,Ltd.(Nanyang 473000);Henan Health Maintenance Noodles Products Engineering Technology Research Center (Nanyang 473000))
出处
《粮食与食品工业》
2019年第5期19-24,共6页
Cereal & Food Industry
关键词
蛋白质
淀粉
和面
干燥
温度
湿度
protein
starch
knedi
dry
temperature
humidity
