| 波纹辊压延对面条品质的影响 |
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| 引用本文： | 周惠明 郭大存. 波纹辊压延对面条品质的影响[J]. 中国粮油学报, 1998, 13(4): 20-24,39 |
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| 作者姓名： | 周惠明 郭大存 |
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| 作者单位： | 无锡轻工大学食品学院 |
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| 摘 要： | 在制面工艺中采用波纹辊进行多向压延以提高面条的食用品质。分析了波纹辊压延的特点，研究了波纹辊压延的揉合作用以及对面条流变学特性和口感的影响。
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| 关 键 词： | 面条 压延 揉合 面条品质 波纹辊 |
Effect of Dough Multi-direction Sheeting on Noodles'' Quality |
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| Zhou Huiming Guo Dacun. Effect of Dough Multi-direction Sheeting on Noodles'' Quality[J]. Journal of the Chinese Cereals and Oils Association, 1998, 13(4): 20-24,39 |
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| Authors: | Zhou Huiming Guo Dacun |
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| Abstract: | The organoleptic quality of noodles sheeted by corrugated rolls was improved,because the sheeting was multi-directional,much like the way of manual sheeting.The rheology characteristics of the noodles were better,because the dough was well mixed and its gluten net shown by a scanning electron microscope was formed perfectly. |
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| Keywords: | noodles sheeting corrugated rolls |
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