【摘要】 本文研究了在面粉中添加硬脂酰－２－乳酸钠、海藻酸钠、羧甲基纤维素钠对面条性能的改良作用，探讨了不同添加物对面条性能影响的可能机理。面团中添加硬脂酰－２－乳酸钠，可提高面筋的强度，减少蒸煮过程中淀粉的流失，获得品质优良的面条。更多还原

【Abstract】 The improvement effect of Sodium Stearoyl-2-Lactylate,Sodium Alginate and CMC-Na on the quality of noodly were discussed. The results showed that the intensity of gluten was increased and the cooking loss of starch was decreased by using of SSL.更多还原