CAJ | 학술논문

目前，全世界面制品产品有5000多种。由于其丰富的产品种类，对面制品的加工及保存特性的研究显得尤为重要。面食耐储存、易加工，但是其在特定环境下又易老化，严重影响食品品质。因此应充分开发其营养价值及商业应用。对面制品抗老化的研究，该文主要从其生产工艺改进，监控检测技术，面粉成分和面制品改良剂等方面进行，以提高面制品质量，生产出更适合人们口感，具有较长货架期甚至具有某些特殊功效的产品。
목전，전세계면제품산품유5000다충。유우기봉부적산품충류，대면제품적가공급보존특성적연구현득우위중요。면식내저존、역가공，단시기재특정배경하우역노화，엄중영향식품품질。인차응충분개발기영양개치급상업응용。대면제품항노화적연구，해문주요종기생산공예개진，감공검측기술，면분성분화면제품개량제등방면진행，이제고면제품질량，생산출경괄합인문구감，구유교장화가기심지구유모사특수공효적산품。
Nowadays,there are more than 5000 speciesof flour products around the world.Because of its varietyof productcategories,the researcheson process and preservationcharacteristics are very important. Pasta has storage tolerance and it is easy to machine,but,it is easy to age incertain circumstances,which seriously affects food quality. Therefore,developed its nutritional value and economic potential is a must. Inorder to improve the qualityof flour products,this paper studied the technological improvement,monitor testing technology,flour ingredients and flour modifier related anti–aging,which were more suitable for people to taste,and had a long shelf life and even produced some products with special effects.