首页 | 本学科首页   官方微博 | 高级检索  
     

我国发酵面食科学技术的研究进展
引用本文:孙辉,杨子忠,王凤成,俞学锋. 我国发酵面食科学技术的研究进展[J]. 粮食与食品工业, 2011, 18(2): 7-11,16
作者姓名:孙辉  杨子忠  王凤成  俞学锋
作者单位:1. 国家粮食局科学研究院,北京,100037
2. 安琪酵母股份有限公司,宜昌,443003
3. 河南工业大学,郑州,450052
摘    要:综述了我国发酵面食科学研究与技术开发的研究进展,包括发酵面食品质评价、标准化及基础性研究领域所取得的成果;在功能性配料和产品品质改良剂及新产品开发中的进展;新工艺、新技术和新装备的研发及其对传统发酵面食产业化的影响,这些成果为保持发酵面食的美味、保障食品安全、提高营养以及促进产业化生产等起到了重要作用。

关 键 词:发酵面食  科学技术  研究进展

Research development on science and technology of flour fermented food in China
Sun Hui,Yang Zizhong,Wang Fengcheng,Yu Xuefeng. Research development on science and technology of flour fermented food in China[J]. Cereal and Food Industry, 2011, 18(2): 7-11,16
Authors:Sun Hui  Yang Zizhong  Wang Fengcheng  Yu Xuefeng
Affiliation:Sun Hui1,Yang Zizhong2,Wang Fengcheng3,Yu Xuefeng21.Academy of State Administration of Grain(Beijing 100037)2.Angel Yeast Company Limited(Yichang 443003)3.Henan University of Technology(Zhengzhou 450052)
Abstract:The research development of academic study and technological invention on flour fermented food are reviewed,including flour fermented food quality evaluation,food standardization and some other academic research achievements in this field,progress on functional ingredients and healthy additives and new product development.These achievements play important roles in keeping flour fermented food delicious,ensuring food safety,raising food nutrition and promoting industrialization of flour fermented food.
Keywords:flour fermented food  science and technology  research development  
本文献已被 CNKI 维普 万方数据 等数据库收录!
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号