摘要
研究了水的碱度、硬度对面条品质的影响.通过面条的质构特性及蒸煮特性分析,总结水质对面条品质的影响规律,为制面工艺质量控制提供一些参考.
The effect of the water alkalinity and the water hardness on noodle quality was reviewed. This research provided a certain theory for noodle processing technology through discussing cooking quality and measuring Texture Profile Analysis（TPA） of noodle.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2006年第6期51-53,共3页
Journal of Henan University of Technology：Natural Science Edition
关键词
碱度
硬度
面条品质
water alkalinity
water hardness
noodle quality
