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Updated: Feb 14, 2026

Preparation of High-Quality Fermented Fish Product
05:17

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Published on: August 23, 2019

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アライスヌードルにおける粉の構造,機能,品質の時間依存の動態は,注射された発酵過程で発生する

Yuanyuan Ren1, Yingjie Lei2, Rui He3

  • 1College of Food Science, Southwest University, Chongqing, 400715, China; Sichuan Oriental Staple Food Industry Technology Research Institute, Chengdu, 610000, China.

Carbohydrate polymers
|February 12, 2026
PubMed
まとめ

イノキュレーションによる発酵は,粉の構造を最適化することによって,米のヌードル (RN) の品質を向上させます. アルファ-アミラーゼによって推進されるこのプロセスは,ヌードルの質感を改善し,調理時の損失を軽減します.

キーワード:
機能的特性 機能的性質についてジェラティニゼーション ゼラティニゼーションイノキュレーションによる発酵です.分子構造は分子構造である.米粉粉粉は米粉粉である.

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