摘要
通过分析测定挂面的规格 (长、宽、厚 )、白度、灰分、水分、最大弯曲度、最佳烹煮时间、吸水率、烹煮损失来研究其理化特性和烹煮品质及其相互关系 .结果表明 :挂面白度随着灰分的增加而降低 ;挂面最佳烹煮时间与挂面厚度有正相关性 ,厚度越大其最佳烹煮时间越长 ;挂面烹煮损失与挂面吸水率有正相关性 。
The physic chemical,cooking properties and their relationships of dry noodles have been studied in this paper by analysis of the three dimension specification (length,width and thckness),whiteness,curled limitation,moisture content,ash content,the optimal cooking time,water absorption,cooking loss.The results showed that whiteness of dry noodles increased as it ash content decreased,the optimal cooking time of dry noodles increased with its thickness increased,and the more the cooking loss,the higher the water absorption of dry noodles.
出处
《郑州粮食学院学报》
2000年第3期47-50,共4页
Journal of Zhengzhou Institute of Technology
关键词
挂面
理化特性
烹煮品质
产品规格
dry noodles
physical and chemical properties
cooking quality
