摘要
借助布拉班德粉质仪、拉伸仪、糊化仪和美能达色差仪,对加盐面条和加碱面条进行对比测试分析。结果表明:碱性条件对面条的品质特性尤其蒸煮品质和食用品质有着与加盐面条明显不同的影响效果,由此为面条的工业化大发展和面条品质的升级换代提供了有益的参考。
This paper tested and analyzed the YAN and WSN with Brabender Farinograph 、Extensograph 、Amylograph and color sorter .The results showed that the properties of YAN are very different from that of WSN especially in cooking and eating properties. These experimental results provide the useful reference for the industrial development and quality property updating and upgrading of noodle products.
出处
《粮油食品科技》
2004年第5期7-9,共3页
Science and Technology of Cereals,Oils and Foods
关键词
黄碱面条
白盐面条
品质特性
YAN(Yellow Alkaline Noodle)
WSN(White Salted Noodle)
quality properties
