| 胡麻胶在面包中的应用 |
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| 引用本文： | 黄惠芙,王大为.胡麻胶在面包中的应用[J].食品工业,2004(6). |
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| 作者姓名： | 黄惠芙 王大为 |
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| 作者单位： | 云南曲靖农业学校，吉林农业大学 云南 曲靖 655000，长春 130118 |
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| 摘 要： | 本文研究了胡麻胶在面包中的应用及其与改良剂、保鲜剂、单甘酯的组合情况。通过测定面包的比容、抗老化性及对面包的品质进行综合评定,确定胡麻胶对面包质量的影响和最佳组合配比。经研究表明,适量的胡麻胶对增大面包比容、延长老化有明显的效果。当胡麻胶用量1％、改良剂0.8％、保鲜剂0.5％、单甘酯0.2％时制成的面包效果最好。
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| 关 键 词： | 胡麻胶 面包 比容 质量 |
The study on application of flaxseed gum in bread |
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| Huang Hui-fu et.al..The study on application of flaxseed gum in bread[J].The Food Industry,2004(6). |
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| Authors: | Huang Hui-fu etal |
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| Affiliation: | Huang Hui-fu et.al. |
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| Abstract: | This paper studied the application of flaxseed gum in bread, The effects were determined by testing the special volume and total quality score. The result showed that the quality of bread was improved significantly by adding the flaxseed gum. The best proportion is flaxseed gum 1% , modifier 0.8% , humectant 0.5% , glycerol monostearate 0.2% . |
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| Keywords: | flaxseed gum bread special volume quality |
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