Study on the effect of boiling-to-cold water ratio and heat treatment time on dough quality
碩士 === 弘光科技大學 === 食品暨應用生物科技所 === 100 === Abstract The heat treatment is the production of Chinese noodles, one of the methods commonly used products, which is added a certain proportion of boiling, cold water and stir into the dough after the flour inside the starch paste, thus increasing the amount...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
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| Online Access: | http://ndltd.ncl.edu.tw/handle/33196494437229346274 |