| 偶氮甲酰胺在高筋面粉中应用研究 |
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| 引用本文： | 李晔,李晓光.偶氮甲酰胺在高筋面粉中应用研究[J].粮食与油脂,2003(5):6-8. |
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| 作者姓名： | 李晔 李晓光 |
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| 作者单位： | 广东省食品工业研究所,广州,510308 |
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| 摘 要： | 本文以偶氮甲酰胺(ADA)为面粉强筋剂,进行面粉流变学特性及烘焙性能测试,结果表明,ADA能够显著增强面团筋力,增大面包体积及改善组织结构。
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| 关 键 词： | 偶氮甲酰胺 高筋面粉 强筋剂 |
| 文章编号： | 1008-9578(2003)05-0006-03 |
| 修稿时间： | 2003年4月2日 |
Study on the Application of Azodicarbonamide in High Strength Flour |
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| Li Ye,Li Xiaoguang.Study on the Application of Azodicarbonamide in High Strength Flour[J].Cereals & Oils,2003(5):6-8. |
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| Authors: | Li Ye Li Xiaoguang |
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| Abstract: | Azodicarbonamide (ADA) is regarded as a flour maturing agent by the paper, and the test for the rheology characteristic and the baking function of flour was carried out. The results showed that ADA can enhance notably the strength of dough, increase the volume of bread and improve the tissue structure of bread. |
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| Keywords: | azodicarbonamide high strength flour: maturing agent |
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