摘要
介绍了湿热处理、微波、超声波对小麦面粉及面条品质的影响,并提出了多物理场耦合处理技术应用于面条生产的新思路。
The effects of heat-moisture treatment (HMT),microwave and ultrasonic on the quality of wheat flour and noodles were introduced,and a new idea of multi-physics coupling processing technology applied to noodle production was proposed.
作者
袁添瑨
陆启玉
YUAN Tian-jin;LU Qi-yu(College of Food Science and Technology,Henan University of Technology,Zhengzhou 450001,Henan,China)
出处
《粮食与油脂》
北大核心
2019年第7期19-21,共3页
Cereals & Oils
关键词
物理场
小麦
面粉
面条
physical field technology
wheat
flour
noodle
