摘要
该文分析冷冻焙烤食品在制作和冷藏过程中存在问题;详细论述面团强化剂与速冻焙烤食品相互作用原理;并探讨面团强化剂对冷冻食品品质特性影响。
The article describes the limitation of basked food during producing and deposited. The function and principium between improver of dough and quick-freezing baked food are introduced in this article.
出处
《粮食与油脂》
2005年第9期9-11,共3页
Cereals & Oils
关键词
面团强化剂
速冻
焙烤食品
doughimprover
quick-freezing
baked food
