| 面包老化机理及其分析技术的研究进展 |
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| 引用本文： | 詹冬玲, 任玉雪, 闵伟红, 刘景圣. 面包老化机理及其分析技术的研究进展[J]. 食品工业科技, 2013, (23): 353-355. DOI: 10.13386/j.issn1002-0306.2013.23.068 |
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| 作者姓名： | 詹冬玲 任玉雪 闵伟红 刘景圣 |
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| 作者单位： | 1.吉林农业大学食品科学与工程学院 |
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| 摘 要： | 本文阐述了面包老化机理,并对差式热量扫描仪、核磁共振技术、X-射线衍射、近红外光谱等一系列研究面包老化机理的分析技术的研究进展进行综述。
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| 关 键 词： | 面包 老化机理 分析技术 研究进展 |
| 收稿时间： | 2013-08-12 |
Research progress in the bread aging mechanism and analysis techniques |
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| ZHAN Dong-ling, REN Yu-xue, MIN Wei-hong, LIU Jing-sheng. Research progress in the bread aging mechanism and analysis techniques[J]. Science and Technology of Food Industry, 2013, (23): 353-355. DOI: 10.13386/j.issn1002-0306.2013.23.068 |
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| Authors: | ZHAN Dong-ling REN Yu-xue MIN Wei-hong LIU Jing-sheng |
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| Affiliation: | 1.College of Food Science and Engineering, Jilin Agricultural University |
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| Abstract: | This paper elaborates the bread aging mechanism, and summarizes the research progress in a series of analysis technique about application in the bread aging, such as the differential scanning calorimeter instrument, nuclear magnetic resonance (NMR) spectroscopy, X- ray diffraction and the near infrared spectral analysis technology. |
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| Keywords: | bread aging mechanism analysis technique research progress |
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