摘要
该文概述面条生产发展过程,并介绍面条熟化工艺,对熟化概念,面团熟化作用和要求及影响熟化因素进行详细阐述。
In this article, the production developing progress of the noodles was carried on the summary, the most universal technological progress of the noodles was introduced, the rest craft and the rest concept of the noodles were analysed, the function and the request of dough rest and the influence factor to dough rest were carried on the detailed elaboration.
出处
《粮食与油脂》
2008年第2期16-17,共2页
Cereals & Oils
关键词
面条
面团熟化
面粉
noodles
dough rest
wheat flour
