Study on the Effect of Different Substances on the Quality of Seasoning Flour Products
Xia Mingtao;Luohe Pingping Food Co., Ltd.;
The effects of flour, glutinous rice flour, monoglyceride, water and pH on the quality of the products were studied respectively. researches showed that: Use plain flour, the amount of water added to the surface is 35% of the flour, the addition of monoglyceride was 4‰, pH at about 7, the puffing effect and taste is the best. The addition of glutinous rice flour has a good effect on the increase of the glutinous and the taste, but too much addition can cause the product to be deformed, and the cost increases too much, and the recommended amount is 10% ~ 15%.
【CateGory Index】： TS213.2