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质蛋白网络的形成由一种新的层状薄膜工艺诱导:对煮熟面条的纹理稳定性的影响

You-Gang Yang1, Xiao-Na Guo1, Xiao-Hong Sun2

  • 1State Key Laboratory of Food Science and Resources, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China; School of Food Science and Technology, Jiangnan University, 1800 Lihu Avenue, Wuxi, Jiangsu Province 214122, PR China.

Food chemistry
|November 14, 2025
PubMed
概括

一种新的分层板工艺可以改善面条在和浸泡过程中的质地和稳定性. 优化面团板与碎片比率 (R-DSTC) 和薄板比率 (R-S) 提高了面条质量,并减少了纹理分解.

关键词:
煮熟的面条质量优质的板材加工过程 板材加工过程结构稳定性 结构稳定性水流动性的水流动性.

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