| 谷朊粉对非油炸方便面专用粉品质影响的研究 |
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| 引用本文： | 杨铭铎,曲彤旭.谷朊粉对非油炸方便面专用粉品质影响的研究[J].现代食品科技,2007,23(3):23-26. |
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| 作者姓名： | 杨铭铎 曲彤旭 |
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| 作者单位： | 哈尔滨商业大学中式快餐研究发展中心博士后科研基地,黑龙江,哈尔滨,150076 |
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| 摘 要： | 为了改善非油炸方便面的面筋含量，提高非油炸方便面的品质与复水性，进行了添加不同含量谷朊粉的试验。结果表明，谷朊粉可有效改善非油炸方便面的面筋形成时间和稳定时间而且可以提高面筋含量，可改善产品品质。
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| 关 键 词： | 非油炸方便面 品质 添加剂 |
| 文章编号： | 1673-9078(2007)03-0023-04 |
| 收稿时间： | 2006/11/16 0:00:00 |
| 修稿时间： | 2006年11月16 |
Research on Effect of Wheat Gluten on the Quality of Special Flour for Non-fried Instant Noodle |
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| YANG Ming-duo,QU Tong-xu.Research on Effect of Wheat Gluten on the Quality of Special Flour for Non-fried Instant Noodle[J].Modern Food Science & Technology,2007,23(3):23-26. |
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| Authors: | YANG Ming-duo QU Tong-xu |
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| Affiliation: | (Postdoctal Research of Institute of the Chinese style fast food development center, Harbin Commerce University,
Harbin 150076 ,China) |
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| Abstract: | Using of wheat gluten to improve the quality of special flourfor non-fried instant noodle was investigated in this paper. Different contents of vital wheat gluten were added to non-fried instant noodle to improve its gluten content and its quality and the rehydration property. Results indicated that wheat gluten could improve the time for gluten forming, which was helpful to the improvement of the quality of the product. |
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| Keywords: | non-fried instant noodle quality additive |
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