According to the requirements of wheat flour quality in the formula and production process of hand-hung noodles in Guanzhong area of Shaanxi Province,after analysing the quality of the wheat flour useing,de-signing a series of formulas,testing the relevant indexes of each formula,and making handmade hung dry noodles in the laboratory according to the process of handmade hung dry noodles,we have developed a series of formulas that are suitable for the production of handmade hung dry noodles.Through repeated small test,medium test and batch test at the user,the special flour suitable for making handmade hung dry noodles in Guanzhong area was finally developed.In addition,according to seasonal changes,the indicators are appropriately adjusted to adapt to the production of handmade hung dry noodles in different seasons,and the internal control standards for special flour for handmade hung dry noodles are formulated to control the production of special flour,ensure that the special flour for handmade hung dry noodles has a relatively stable quality,and adapt to the use of users in dif-ferent seasons and long-term stability.
关键词
手工挂面工艺/样品质量分析/手工挂面专用粉/内控标准
Key words
handmade hung dry noodle technology/sample quality analysis/special flour for handmade hung dry noodles/internal control standard
维普
万方数据