The effect of spontaneous sourdough starter and California almond bran on the shearing texture property of sourdough noodle was studied based on a traditional noodle process in this joint international project.
结果表明,发酵剂的发酵时间和添加量及杏仁皮添加量对酸面团发酵面条的最大剪切力的影响显著。
For the first time ,putting the almond bran and spontaneous sourdough starter into the flour to determin their comprehensive role on the sourdough noodle.
本文研究了加州杏仁皮对面团流变学与热力学特性及对传统面条物化与质构特性的影响;并首次探讨了加州杏仁皮对酸面团发酵面条的影响;最后对比分析了加州杏仁皮对不同面条风味的影响。
