摘要
较系统地介绍了国内外冷冻面团的研究开发现状,综述了常用添加剂(乳化剂、酶制剂、氧化剂、磷酸盐类、糖类等)对冷冻面团的品质的影响,并对我国冷冻面团的发展前景进行了展望。
The current situation of frozen dough research and development at home and abroad was introduced in this paper.The impact of additives （emulsifier,enzyme,oxidizer,phosphate category,sugar category） on the quality of frozen dough were reviewed and the developing prospect of frozen dough was looked forward in China.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第11期311-313,共3页
Science and Technology of Food Industry
基金
国家科技支撑计划(2007BAD74B02)
关键词
冷冻面团
品质改良
添加剂
综述
frozen dough
improvement of quality
additives
review
