| 面头粉对挂面品质影响的研究 |
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| 引用本文： | 陈锦飞,孙传亮,郭先锋. 面头粉对挂面品质影响的研究[J]. 食品与生物技术学报, 1987, 6(3) |
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| 作者姓名： | 陈锦飞 孙传亮 郭先锋 |
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| 作者单位： | 无锡轻工业学院粮油系(陈锦飞，孙传亮)，无锡轻工业学院粮油系(郭先锋) |
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| 摘 要： | 本文阐述了面头粉掺入面粉对面筋品质和挂面品质的影响,通过实验得到一些规律。就面头粉的掺入比例,制面工艺条件和面头粉粒度等方面进行了一些探讨,对生产实际有指导意义。
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| 关 键 词： | 面头粉 面粉 面条 面筋 品质 |
THE STUDY of the EFFECT of NOODLE END POWDER on the QUALITIES of NOODLE |
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| Chen Jlnfei sun Chuanliang Cuo Xianfeng. THE STUDY of the EFFECT of NOODLE END POWDER on the QUALITIES of NOODLE[J]. Journal of Food Science and Biotechnology, 1987, 6(3) |
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| Authors: | Chen Jlnfei sun Chuanliang Cuo Xianfeng |
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| Affiliation: | Chen Jlnfei sun Chuanliang Cuo Xianfeng |
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| Abstract: | Discusses the effect of noodle end powder mixed with wheat flour on the qualities of gluten, and some rules have been discovered from the experiments. The proportion of the noodle end powder to be mixed with wheat flour, the parameters of mixing technology, and the size distribution of noodle end powder are also discussed, which is of practical value to the noodle manufacturing. |
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| Keywords: | Noodle end powder Wheat flour Noodle Gluten Quality |
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