| 复配型面包改良乳化剂的研究 |
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| 引用本文： | 夏萍,梁新宇.复配型面包改良乳化剂的研究[J].西部粮油科技,2000,25(2):33-35,39. |
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| 作者姓名： | 夏萍 梁新宇 |
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| 作者单位： | 无锡轻工大学!603信箱江苏无锡214036 |
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| 摘 要： | 借助粉质仪、流变仪等仪器设备研究了多种乳化剂对国产小麦粉烘烤品质的改良效果 ,最后得到一个应用于国产小麦粉的复配型面包改良乳化剂配方。该配方能显著改善面团流变学特性和面包品质 ,是一种高效、经济、实用的面包改良剂。
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| 关 键 词： | 面包品质改良剂 乳化剂 流变学特性 |
A STUDY ON COMPOUND EMULSIFIERS FOR BREAD-BAKING IMPROVEMENT |
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| XIA Ping,LIANG Xin-yu.A STUDY ON COMPOUND EMULSIFIERS FOR BREAD-BAKING IMPROVEMENT[J].China Western Cereals & Oils Technology,2000,25(2):33-35,39. |
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| Authors: | XIA Ping LIANG Xin-yu |
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| Abstract: | With the help of modern farinograph, and rheological apparatus, followed by the chosen tests of emulsifiers, an ideal compound emulsifiers formula for the bread-baking improvement of common wheat flour was designed. The rheological property of dough and the quality of bread can be greatly improved by the use of this formula. Thus, it is a efficient, economic and practical bread improver. |
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| Keywords: | Bread improver Emulsifier Rheologic characteristic |
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