摘要
采用实验计划法 ,研究方便面碘呈色度 (IOD)与盐水添加量、辅料淀粉、面粉温度、环境温度、面条表面含水量、不同吸水率面粉的关系 ,从而能够科学地指导生产。
The author has studied on the relation between IOD and addition of salt water, flour temperature, environment temperature, content of water of noodles surface, flour with different capacity of water absorption. So can instruct the production scientifically.
出处
《哈尔滨商业大学学报（自然科学版）》
CAS
2002年第2期220-222,232,共4页
Journal of Harbin University of Commerce：Natural Sciences Edition
关键词
方便面
碘呈色度
复水性
instant noodles
IOD
reconstituability
