| 影响面条质量的因素 |
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| 引用本文： | 张钟,夏丹丹,王丽.影响面条质量的因素[J].安徽科技学院学报,2009,23(1). |
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| 作者姓名： | 张钟 夏丹丹 王丽 |
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| 作者单位： | 安徽科技学院工学院,安徽凤阳,233100;安徽科技学院工学院,安徽凤阳,233100;安徽科技学院工学院,安徽凤阳,233100 |
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| 基金项目： | 安徽省教育厅资助项目，蚌埠市产学研合作项目 |
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| 摘 要： | 影响面条质量的因素包括面粉中的组分和食品添加剂两大部分.在面粉组分中,多酚氧化酶是导致新鲜面条在加工和储藏过程中颜色变暗的原因;蛋白质含量及质量对硬度和弹性有正面影响,但不利于柔滑性;淀粉的糊化特性、膨胀势的大小及直链淀粉含量对面条品质的影响较大.在食品添加剂对面条质量的影响方面,营养食物添加物对面条质量的影响主要包括增加面条的种类,强化面条的质量和营养价值;将微生物转化酶(MTG)加入到小麦粉中主要用于增强、质地、稳定性和持水性.
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| 关 键 词： | 面条质量 面粉组分 食品添加剂 |
Review of Research on Elements of Influence Noodle Quality |
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| ZHANG Zhong,XIA Dan-dan,WANG Li.Review of Research on Elements of Influence Noodle Quality[J].Journal of Anhui Science and Technology University,2009,23(1). |
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| Authors: | ZHANG Zhong XIA Dan-dan WANG Li |
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| Institution: | College of Engineering;Anhui Science and Technology University;Fengyang 233100;China |
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| Abstract: | The components of flour and additive are the two parts of influence elements on noodle quality.In the components of flour,PPO activity in flour is sufficient to cause discoloration of fresh noodles during food processing and storage.Protein content and quality are positively associated with firmness and elasticity,but negatively related with smoothness.Both quantitative and qualitative aspects of starch in the endosperm play important parts in processing and fashing quality of the noodle.In the effect of ad... |
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| Keywords: | Noodle quality Components of flour Additive |
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