| 冷冻面团中影响面团筋力因素 |
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| 引用本文： | 李万民,马晓军. 冷冻面团中影响面团筋力因素[J]. 粮食与油脂, 2006, 0(12): 15-17 |
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| 作者姓名： | 李万民 马晓军 |
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| 作者单位： | 江南大学食品学院,江苏无锡,214036;江南大学食品学院,江苏无锡,214036 |
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| 摘 要： | 面团筋力影响冷冻面团稳定性,而面团筋力又受到面团加水量,面粉种类,添加剂等影响。可通过选择面粉种类,改变加水量,添加添加剂等手段提高冻冷面团稳定性。
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| 关 键 词： | 冷冻面团 面团筋力 稳定性 持气性 |
| 文章编号： | 1008-9578(2006)12-0015-03 |
| 收稿时间： | 2006-11-13 |
| 修稿时间： | 2006-11-13 |
Effecting Factors of Dough Strength on Frozen Dough |
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| LI Wan-min,MA Xiao-jun. Effecting Factors of Dough Strength on Frozen Dough[J]. Cereals & Oils, 2006, 0(12): 15-17 |
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| Authors: | LI Wan-min MA Xiao-jun |
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| Affiliation: | School of Food Science, Southern Yangtze University, Jiangsu Wuxi, 214036, China |
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| Abstract: | The stability of frozen dough was affected dough strength which was affected by water addi- tion of dough,flour type and dough additives.The stability of frozen dough can solve by choosing flour type,changing water addition of dough and using of additives. |
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| Keywords: | frozen dough dough strength stability gas-holding capacity |
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