摘要
从挂面生产工艺要求的角度,对在各生产工序中如何减少挂面生产在寒冷季节酥条进行了论述,并指出寒冷季节应借鉴自然干燥挂面的规律,适温适时干燥,并保持良好的通风。
The methods of avoiding noodle rupture during production in cold seasons are discussed from the technical requirements. It is pointed out that basing on the natural rule of noodle dry, suitable temperature, time and ventilation are very important for producing noodle of good quality.
出处
《粮食与食品工业》
2006年第1期42-44,共3页
Cereal & Food Industry
关键词
气温
挂面酥条
temperature
noodle rupture
