通过研究提出了在小麦粉中添加玉米粉制作发面饼实验的工艺、条件及评分方法。

In this paper the experiment method of the added corn flour flapjack was put forward .

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通过预糊化工艺及添加适当的食品胶、乳化剂的方法，将玉米粉制作成玉米挂面。

Through the method of pregelatinization technique and adding proper food gums and emulsifiers, corn meal can be processed into corn noodle.

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添加剂由玉米粉、松香、粘土、食用胶、碳酸钙和食用色素配制而成。

Said additive is prepared from corn flour, rosin, clay, edible adhesive, calcium carbonate and edible pigment.

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