摘要
在不改变小麦粉成分的前提下,采用撞击方法改变其中破损淀粉的含量,比较破损淀粉含量不同的小麦粉对面条食用品质的影响.结果表明:破损淀粉含量越高,面条的食用品质越差.
Wheat flour was impacted with impacting machine to change the damaged starch content in wheat flour. The noodle was made with the resulting wheat flours with different damaged starch content to study the influencing of damaged starch content on the noodle quality. The results showed that the quality of the noodle decreased with the increasing of the damaged starch content in wheat flour.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2005年第4期39-41,共3页
Journal of Henan University of Technology：Natural Science Edition
关键词
小麦粉
破损淀粉
面条
食用品质
wheat flour
damaged starch
noodle
edible quality
