摘要
研究了不同配比的复合磷酸盐对面条的改良作用。结果表明，０５％的１号配方和０３％的２号配方所配比的复合磷酸盐能明显提高面条的品质，增强面条的粘弹性、韧性，使面条久煮不混汤。
The effects of
compound phosphate of various formulas on noodle quality were studied. The experiment results
showed that addition of 0.5% in the formula and 0.3% in the formula could significantly improve
noodle quality. It was proved in the experiments that the viscoelasticity and resistance of noodle
are intensified.
出处
《粮食与饲料工业》
CAS
北大核心
1998年第12期43-44,共2页
Cereal & Feed Industry
