FOOD SCIENCE ›› 2013, Vol. 34 ›› Issue (11): 369-374.doi: 10.7506/spkx1002-6630-201311077

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Research progress on Improving the Quality of Frozen Non-fermented Flour Products

YE Xiao-feng,HE Na,JIANG Wen-xiang,HAN Yong-bin   

  1. Key Laboratory of Food Processing and Quality Control, Ministry of Agriculture, Nanjing Agricultural University,Nanjing 210095, China
  • Received:2012-03-05 Revised:2013-05-03 Online:2013-06-15 Published:2013-06-03

Abstract:

As the appearance of common quality problems during production, the factors for affecting the quality of frozen non-fermented flour products were mainly analyzed in this paper, which included the components of raw flour, application of new food additives (enzyme, natural materials and modified starch), and process techniques, as well as the approaches to increase the quality of frozen non-fermented flour products were put forward to improve the structure of inner network and freezing resistance, which will expect to conduct practical production.

Key words: frozen non-fermented flour products, quality improvement, research progress

CLC Number: