天津科技大学学报2016，Vol.31Issue(6)：34-38,5.DOI:10.13364/j.issn.1672-6510.20150132
添加细菌纤维素无明矾马铃薯淀粉粉条的实验研究
Alum-free Potato Starch Noodles with Bacterial Cellulose as Food Additive
摘要
Abstract
Bacterial cellulose was used as a food additive to substitute for alum in traditional potato starch noodles,and better quality noodles can be made.When the bacterial cellulose was 0.20%,,the best noodles with the following properties were made:the absorbance value is 0.113,,better than the 0.335,of the market potato starch noodles;the break rate is 0,the same as that of the market potato starch noodles;and the chewiness is 2.095,very close to that of the market noodles,2.437 .关键词
细菌纤维素/粉条/马铃薯淀粉/食品添加剂Key words
bacterial cellulose/noodles/potato starch/food additive分类
轻工纺织引用本文复制引用
郝建东,张力,贺雅欣,刘照洋..添加细菌纤维素无明矾马铃薯淀粉粉条的实验研究[J].天津科技大学学报,2016,31(6):34-38,5.基金项目
国家级大学生创新创业资助项目(201410057122) （201410057122）
