| 几种食品添加剂对面包抗老化及面包品质改良的研究 |
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| 引用本文： | 王建伟,温成志,刘全伟. 几种食品添加剂对面包抗老化及面包品质改良的研究[J]. 西部粮油科技, 2010, 35(1): 54-56,74 |
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| 作者姓名： | 王建伟 温成志 刘全伟 |
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| 作者单位： | 山东伟国食品科技有限公司,山东阳信251800 |
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| 摘 要： | 研究了葡萄糖氧化酶、抗性淀粉和卵磷脂对面包老化的影响。采用小麦粉面包烘焙品质实验法并进行面包硬度、比容、感官测定,结果表明:葡萄糖氧化酶添加20×10-6、抗性淀粉5%、卵磷脂0.3%～0.6%,可延缓面包老化速度,同时面包的各项指标最佳。
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| 关 键 词： | 食品添加剂 葡萄糖氧化酶 抗性淀粉 |
Study on the Effect of Several Food Additives on Anti-Aging and Improving the Bread |
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| WANG Jian-wei,WEN Cheng-zhi,LIU Quan-wei. Study on the Effect of Several Food Additives on Anti-Aging and Improving the Bread[J]. China Western Cereals & Oils Technology, 2010, 35(1): 54-56,74 |
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| Authors: | WANG Jian-wei WEN Cheng-zhi LIU Quan-wei |
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| Affiliation: | WANG Jian-wei,WEN Cheng-zhi,LIU Quan-wei(Sh,ong Wei-guo Food Science & Technology Co.,Ltd,Yangxin Sh,ong 251800,P.R.China) |
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| Abstract: | The paper studies on the effect of several additives on anti-aging of bread. The result shows that the bread with good quality which has a property of anti - aging and improved oven-spring can be got when adding 20×10^-6 of glucose oxidase, 5% of resistant starch, or 0.3%-0.6% of lecithin into ingredients of bread. |
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| Keywords: | aging of bread glucose oxidase resistant starch lecithin |
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