摘要
针对冷冻非发酵面制品在加工生产中常见的质量问题,本文主要从面粉组分、新型添加剂(酶制剂、天然物质与变性淀粉)及加工工艺等对其品质的影响进行综述分析,并提出通过改善冷冻非发酵面制品的内部网络结构及抗冻性等途径来提高其品质,以期为冷冻非发酵面制品生产提供一定的指导。
As the appearance of common quality problems during production, the factors for affecting the quality of frozen non-fermented flour products were mainly analyzed in this paper, which included the components of raw flour, application of new food additives （enzyme, natural materials and modified starch）, and process techniques, as well as the approaches to increase the quality of frozen non-fermented flour products were put forward to improve the structure of inner network and freezing resistance, which will expect to conduct practical production.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2013年第11期369-374,共6页
Food Science
基金
2011年南京市工程技术研究中心建设项目(GCZX2011050)
关键词
冷冻非发酵面制品
品质改良
研究进展
frozen non-fermented flour products
quality improvement
research progress
