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调料对制面的膨胀和粉质基质结构/分子变化的影响

Wenxin Xie1, Peng Wang1, Ran Zhao1

  • 1School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, Shandong, China.

Food chemistry
|August 21, 2025
PubMed
概括

油可以显著增加煮熟的面条的膨胀和质地损伤,而可以有效地减少. 了解这些调味效应可以为开发抗胀的面条提供策略.

关键词:
调味品意大利面的胀粉-质矩阵结构性机制

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