面包改良剂的研制

研究选用溴酸钾、维生素C、过氧化苯甲酰、卵磷脂、羧甲基纤维素为面包改良剂的原料,通过多因子正交组合试验对实验结果的评判依据其面包体积和感观评定来打分,确定了改良剂的最佳配方为溴酸钾25mg/kg、维生素C10mg/kg、过氧化苯甲酰40mg/kg、卵磷脂0.6%、羧甲基纤维素0.15%。

Study on Some Bread Additives

calcium bromate,L- ascorbic acid,benzoperxide,lecithin and carboxymethylcellose were selected as the additives for making bread.Through orthogonal tests,we evaluated the results of the experiment according to the yolume of the bread and judgment of the sensory organ.The optimum propotion of additives achieved was calcium bromate 25mg/kg,L- ascorbic acid 10 mg/kg,benzoperxide 40 mg/kg,lecithin 0.6% and carboxymethylcellose 0.15% .