学术
国际标准刊号：ISSN 1006-2513
国内统一刊号：CN 11-3542
摘 要:
饺子专用粉的开发，不仅在于不同粉路取粉工艺的确定，更要重视专用粉流变特性的研究。本文以水饺专用粉流变特性为对象，通过常规实验和粉质拉伸实验，研究了不同添加剂对饺子专用粉品质的影响。结果表明，SSL、黄原胶、瓜尔豆胶、维生素C对饺子专用粉的流变特性有明显的改良作用。[著者文摘]
文章出处:
《中国食品添加剂》-2007年6期,52 -88-91,52页
China Food Additives
栏目信息:
分 类 号:
文献标识码:
A
文章编号:
1006-2513（2007）06-0088-04
[参考文献]
Study of different additives＇ impact on the rheological properties of dumpling special flour
LI Xiao-man, ZHANG Hong-yi, LI Qiong （Shanghai Fuxin Flour Co. Ltd. , Shanghai 200240）
Abstract:
The development of dumpling special flour is determined not only by the flour manufacturing technology, but the study of rheological properties of the flour. The impact of different additives on the rheological properties of dumpling special flour was examined by the experiment of routine and the using of farinograph and extensograph in this paper. The results showed that, SSL, Xanthan gum, Guar gum ＆ Ve attach much importance on the modification of the dumpling special flour.[著者文摘]
Key words:
dumpling special flour; additives; rheological properties
收稿日期: 2007-09-17
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