| 硬脂酰－2－乳酸钠对面条性能的改良作用 |
| |
| 引用本文： | 黄绍华 温辉梁. 硬脂酰－2－乳酸钠对面条性能的改良作用[J]. 食品与发酵工业, 1994, 0(1): 44-46 |
| |
| 作者姓名： | 黄绍华 温辉梁 |
| |
| 摘 要： | 本文研究了在面粉中添加硬脂酰－２－乳酸钠、海藻酸钠、羧甲基纤维素钠对面条性能的改良作用，探讨了不同添加物对面条性能影响的可能机理。面团中添加硬脂酰－２－乳酸钠，可提高面筋的强度，减少蒸煮过程中淀粉的流失，获得品质优良的面条。
|
| 关 键 词： | 乳化剂，硬脂酰－2－乳酸钠，面条，面团 |
Improvement Effect of Sodium Stearoly-2-Lactylate on the Quality of Noodle |
| |
| Abstract: | The improvement effect of Sodium Stearoyl-2-Lactylate,Sodium Alginate and CMC-Na on the quality of noodly were discussed. The results showed that the intensity of gluten was increased and the cooking loss of starch was decreased by using of SSL. |
| |
| Keywords: | mulsifier Sodim stearoyl-2-lactylate Noodl Dough |
| 本文献已被 维普 等数据库收录！ |
