【摘要】 本研究选用多种不同性能的食品添加剂为原料 ,先后设计出 8个配方复配新型面条品质改良剂———面条王 ,以面粉量的 0 3%称量后溶于适量水中和面制作面条 ,结果表明 ,配方Ⅵ可使面条的延伸度、白度分别提高 2 8% ,6 1 % (湿 )和 5 4% (干 ) ,不整齐度、自然断条率、弯曲折断率、烹调损失分别降低 37 3%、64 3%、49 3%、39 2 % ,熟断条率降为零更多还原

【Abstract】 Several kinds of different food additives were used as raw materials,and eight kinds of formulas were chosen for a new noodle quality improver,at the same time,the noodle was produced by flour with proper water.The results showed that formula VI increased the elongation and white degree of noodle,which were 28%,6.1%(wet) and 5.4%(dry) respectively,but the untidy degree,natural cut noodle ratio,bending quality and cooking losses decreased,which were 37.2%,64.3%,49.3% and 39.2% respectively,in addition,cooked cut noodle ratio was zero.更多还原