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| 面团熟化对面条品质影响研究进展 | |
| 引用本文： | 陆启玉,杨宏黎,韩旭. 面团熟化对面条品质影响研究进展[J]. 粮食与油脂, 2008, 0(2): 16-17 |
| 作者姓名： | 陆启玉 杨宏黎 韩旭 |
| 作者单位： | 河南工业大学粮油食品学院,河南郑州,450052 |
| 摘 要： | 该文概述面条生产发展过程,并介绍面条熟化工艺,对熟化概念,面团熟化作用和要求及影响熟化因素进行详细阐述。 |
| 关 键 词： | 面条 面团熟化 面粉 |
| 文章编号： | 1008-9578（2008）02-0016-02 |
| 收稿时间： | 2007-11-16 |
| 修稿时间： | 2007-11-16 |
Research progress in influence of flour dough rest on noodles quality |
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| LU Qi-yu,YANG Hong-li,HAN-Xu. Research progress in influence of flour dough rest on noodles quality[J]. Cereals & Oils, 2008, 0(2): 16-17 | |
| Authors: | LU Qi-yu YANG Hong-li HAN-Xu |
| Abstract: | In this article, the production developing progress of the noodles was carried on the summary, the most universal technological progress of the noodles was introduced, the rest craft and the rest concept of the noodles were analysed, the function and the request of dough rest and the influence factor to dough rest were carried on the detailed elaboration. |
| Keywords: | noodles dough rest wheat flour |
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