含酶复合面包添加剂的研制

试验以面筋含量适中、筋力较差的国产小麦粉为供试面粉,添加酵母养料、乳化剂、氧化剂、酶制剂、高活性大豆粉等添加剂,研究其对面包质量的影响及最佳添加量。通过单因素及多因素正交试验法等进行试验得到的新型面包改良剂配方组成为:氯化铵0.045%、硫酸钙0.15%、磷酸氢钙0.1%、木聚糖酶0.003%、葡萄糖氧化酶0.008%、蔗糖酯0.2%、VC 0.1%、硬脂酰乳酸钠(SSL)0.4%、偶氮甲酰胺(ADA)0.0045%、单甘酯0.2%、CaO2 0.08%、高活性大豆粉1%、结果表明这种复合添加剂适合我国小麦粉并且不含致癌物溴酸钾。

Research of Compound Bread Additive

Wheat which was planted in China with moderate gluten content and bad muscle strength was researched by adding yeast foodstuff,emulsifier,oxidant,enzyme preparation,big bean powder of high activation,etc.This study examine the additive to the quality impact of bread and the best dosage.Through its single factor and orthogonal test,the best composition was: NH4Cl 0.045%,CaSO4 0.15%,CaH2PO4 0.1%,xylanses 0.003%,gluzyme 0.008%,sucrose fatty acid ester 0.2%,VC 0.1%,SSL0.4%,ADA 0.0045%,glycerin monostearate 0.2%...