The monomeric protein and soluble glutenin play an important role for the flour and noodle color.
单体蛋白和可溶性谷蛋白对于面粉、面条色泽影响较大。
The factors influencing wet noodle color and color stability were studied using 25 wheat cultivars (varieties) differing greatly in flour color.
本文筛选25个面粉色泽差别较大的小麦品种(系)，研究了鲜切面条的色泽及其稳定性的影响因素。
This article investigates the effect of phospholipids emulsified oil of different ratio on noodle color, noodle cooking quality and texture quality.
实验结果表明，随着磷脂乳化油的配比及添加量的不同，面条颜色、蒸煮品质、质构品质均有明显变化。
应用推荐