| 寒冷季节气温与挂面酥条关系 |
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| 引用本文： | 潘南萍.寒冷季节气温与挂面酥条关系[J].粮食与食品工业,2006,13(1):42-44. |
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| 作者姓名： | 潘南萍 |
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| 作者单位： | 江西省萍乡市粮油质量监督检验站,萍乡,337055 |
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| 摘 要： | 从挂面生产工艺要求的角度，对在各生产工序中如何减少挂面生产在寒冷季节酥条进行了论述，并指出寒冷季节应借鉴自然干燥挂面的规律，适温适时干燥，并保持起好的通风。
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| 关 键 词： | 气温 挂面酥条 |
| 文章编号： | 1672-5026（2006）01-0042-03 |
| 收稿时间： | 2005-10-21 |
| 修稿时间： | 2005-11-30 |
Relationship between temperature in cold seasons and noodle rupture |
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| Pan Nanping.Relationship between temperature in cold seasons and noodle rupture[J].Cereal and Food Industry,2006,13(1):42-44. |
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| Authors: | Pan Nanping |
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| Abstract: | The methods of avoiding noodle rupture during production in cold seasons are discussed from the technical requirements. It is pointed out that basing on the natural rule of noodle dry, suitable temperature, time and ventilation are very important for producing noodle of good quality. |
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| Keywords: | temperature noodle rupture |
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