淀粉及其结构、性质对面条品质影响的研究进展

摘要

Starch has great influence on noodle quality,especially on the sensory characteristics, cooking quality and texture properties. In this paper,the effect of starch from different sources and different addition level on noodle quality was summarized,and indicated that the structure and properties of starch play an important role in improving the quality of noodles,in order to provide reference for further study of the mechanism that starch influence in noodle processing.%淀粉对面条感官品质、蒸煮品质、质构特性等有重要影响。该文就淀粉的种类、添加量对面条品质影响进行了概述，并总结了淀粉结构及特性在改善面条品质方面的作用，为进一步研究淀粉在面条加工中作用机理提供参考。