germ flour

The efficiencies of wheat germ flour for improving the viscoelasticity of the instant noodle softened in boiling water and that of the other quality modifiers such as cross linking starch phosphate, active dried gluten, fresh albumen, guar bean gum and CMC were studied.

研究了小麦胚芽粉对提高油炸方便面复水后粘弹性的效果，并与其他品质改良剂（磷酸交联淀粉、活性干面筋、鲜鸡蛋清、瓜尔豆胶、CMC）的效果进行了比较。

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The results showed that the wheat germ flour had a better efficiency for improving the viscoelasticity of the instant noodle softened in boiling water.

实验结果表明：小麦胚芽粉对提高油炸方便面复水后的粘弹性有良好的效果。

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