- 《粮食加工》杂志社

页面内容区域

几种面粉添加剂的作用机理及研究进展
英文标题：	Mechanism and Research Progress of Several Flour Additive
作　　　者：	班进福,刘彦军,张国丛,等
中文摘要：	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。
英文摘要：	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 improve the rheological properties of dough; add the potato starch noodles and bright surface can significantly shorten the cooking time.
中文关键词：	添加剂,面粉,品质改良
英文关键词：	additives,wheat flour,quality improvement
期　　　数：	2010年02期
文章下载：