| 水质对面质的影响 |
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| 引用本文： | 陆启玉,龚院生. 水质对面质的影响[J]. 河南工业大学学报(自然科学版), 1996, 0(4) |
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| 作者姓名： | 陆启玉 龚院生 |
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| 作者单位： | 郑州粮食学院食品工程系 |
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| 摘 要： | 研究了水的硬度、ｐＨ值对面团性能、产品质量的影响，为制面工艺和制面中的质量控制提供了理论依据
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| 关 键 词： | 水质；粉质；浊度；拉伸；溶出率 |
EFFECTS OF DIFFERENT KINDS OF WATER ON NOODLES QUALITY |
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| Lu Qiyu Gong Yuansheng. EFFECTS OF DIFFERENT KINDS OF WATER ON NOODLES QUALITY[J]. Journal of Henan University of Technology Natural Science Edition, 1996, 0(4) |
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| Authors: | Lu Qiyu Gong Yuansheng |
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| Abstract: | The paper discusses the effects of pH value and hardness of water on specific property of dough,and offers the theoretical basis for noodles processing technology and product quality control. |
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| Keywords: | water quality dough quality degree of turbidness extension rate of solution |
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