By adding different proportion soybean isolate protein to flour, then analyzing the effect of soybean isolate protein to flour protein quality, dough rheology properties, noodle color and quality.
通过在面粉中添加不同比例的大豆分离蛋白，分析其对面粉蛋白质品质、面团流变学特性、面条色泽及蒸煮品质、感官品质的影响。
This article investigated the effect of setting time, the temperature of soaking water, soaking time on fresh noodle hardness, firmness, and extensibility.
研究了面条静置时间、 冷却浸泡水温度、冷却浸泡时间等因素对面条质构特性测定结果的影响。
The effect of the water alkalinity and the water hardness on noodle quality was reviewed.
研究了水的碱度、硬度对面条品质的影响。
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