| 乳化剂与面粉中大分子物质的相互作用及其应用 |
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| 引用本文： | 黄德民,宋成满.乳化剂与面粉中大分子物质的相互作用及其应用[J].冷饮与速冻食品工业,2005,11(3):22-25,30. |
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| 作者姓名： | 黄德民 宋成满 |
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| 作者单位： | 西南农业大学食品科学学院,重庆,400716 |
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| 摘 要： | 综合论述了乳化剂与面粉中食品大分子--淀粉、蛋白质、脂类化合物的相互作用,对作用原理进行了分析和论述;同时探讨了乳化剂在面制品中的应用,为乳化剂在面粉制品中的应用提供了一定的理论依据.
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| 关 键 词： | 乳化剂 面粉 作用 应用 |
| 文章编号： | 1007-0818（2005）03-0022-04 |
| 收稿时间： | 03 14 2005 12:00AM |
| 修稿时间： | 2005-03-142005-05-12 |
Studies on the Interaction between Emulsifier and Flour Components |
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| HUANG De-min,SONG Cheng-man.Studies on the Interaction between Emulsifier and Flour Components[J].Beverage & Fast Frozen Food Industry,2005,11(3):22-25,30. |
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| Authors: | HUANG De-min SONG Cheng-man |
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| Affiliation: | College of Food Science, Southwest Agricultural University, Chongqing 400716, China |
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| Abstract: | Emulsifiers are widely used in food industry due to its typical surface activity. Emulsifiers can also interact with carbohydrate, protein and lipid. The interaction between emulsifier and flour components was summarized. The application of emulsifiers in flour products was discussed. |
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| Keywords: | emulsifier flour interaction application |
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