| 复合添加剂对面团吸水率的影响 |
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| 引用本文： | 刘进玺,陈颖慧.复合添加剂对面团吸水率的影响[J].粮食与食品工业,2009,16(2):17-20. |
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| 作者姓名： | 刘进玺 陈颖慧 |
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| 作者单位： | 1. 河南省农业科学院农业质量标准与检测技术研究中心,郑州,450002
2. 河南工业大学粮油食品学院,郑州,450052 |
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| 摘 要： | 通过响应面试验研究了葡萄糖氧化酶、真菌α-淀粉酶、维生素C、硬酯酰乳酸钠和谷朊粉5种添加剂对面团吸水率的影响。研究结果表明：复配添加后，面团的流变学性质得到明显改善。
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| 关 键 词： | 小麦粉 面包 添加剂 吸水率 |
Influence of compound additives on water absorption of paste |
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| Liu Jinxi,Chen Yinghui.Influence of compound additives on water absorption of paste[J].Cereal and Food Industry,2009,16(2):17-20. |
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| Authors: | Liu Jinxi Chen Yinghui |
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| Affiliation: | Zhengzhou 450002;Zhengzhou 450052 |
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| Abstract: | The influences of five kinds of additives on the water absorption of paste are inves- tigated by response surface experimentations, including glucose oxidase, fungal αzamylase, vitamin C, sodium stearoyl lactylates and wheat gluten. The results show that the rheological properties of wheat flour paste are improved, when it is added with compound additives. |
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| Keywords: | wheat flour bread additive water absorption |
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