| 摘要 |
food-processing industry. SUBSTANCE: method involves mixing low-gluten flour with water phase exposed to holding for predetermined time. Complex pectin-bearing improver containing swelling component and water-soluble dye is preliminarily added into water phase. Method allows cooking properties of macaroni product be improved, traditional odor and flavor to be retained and dye loss during cooking to be reduced. EFFECT: improved quality of macaroni product, reduced consumption of pectin and decreased manufacture cost. 2 cl, 1 dwg, 21 ex |
