| 焙烤食品乳化剂的应用和进展 |
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| 引用本文： | 焦学瞬 于梅. 焙烤食品乳化剂的应用和进展[J]. 表面活性剂工业, 2000, 0(4): 43-46 |
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| 作者姓名： | 焦学瞬 于梅 |
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| 作者单位： | [1]郑州轻工业学院,郑州450002 [2]德州高等专科学校,德州253000 |
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| 摘 要： | 概述了焙烤食品中各种乳化剂的功效、种类和HLB值,讨论了乳化剂在液体起酥油和高浓度果糖浆和培烤食品配方的应用。
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| 关 键 词： | 乳化剂 焙烤食品 起酥 食品配方 液体起酥油 |
Application and Development of Emulsificers in Cake Food |
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| Jiao Xueshun et al. Application and Development of Emulsificers in Cake Food[J]. , 2000, 0(4): 43-46 |
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| Authors: | Jiao Xueshun et al |
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| Affiliation: | Jiao Xueshun et al |
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| Abstract: | This paper sammarizes the functional effect of various emulsifiers in cake systems,classification and HLB of the emulsifiers. New advances in emulsifiers include their applications in formulation of cakes with liquid shortening and high fructose syrups. |
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| Keywords: | emulsif ier cake shortning |
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