【摘要】 综述了食品添加剂单甘脂、谷氨酰胺转胺酶、谷朊粉、沙蒿胶、马铃薯淀粉的作用机理及国内外研究进展情况。单甘酯可提高面团弹性、韧性和强度;谷氨酰胺转胺酶能提高面筋含量,降低延伸性;谷朊粉吸水后能形成具有网络结构的湿面筋;在面条加工中利用沙篙极强的黏结力可改善面团的流变特性;添加马铃薯淀粉可使面条表面光亮蒸煮时间明显缩短。更多还原

【Abstract】 This paper provides the mechanisms and research progress of food additives,such as monoglyceride fat,transglutaminase,gluten,gum Artemisia,potato starch.Monoglycerides can improve dough elasticity,toughness and strength.Transglutaminase can improve the gluten content,lower elongation;gluten after absorbing water can form a network structure of the wet gluten;in noodle processing using sand grass strong adhesive force can im-prove the rheological properties of dough;add the potato starch noodles and bright surface can significantly short-en the cooking time.更多还原