| 面包改良剂的研制 |
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| 引用本文： | 林向阳. 面包改良剂的研制[J]. 食品工业科技, 2001, 0(4): 36-38 |
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| 作者姓名： | 林向阳 |
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| 作者单位： | 湖南轻工业高等专科学校研校产处, |
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| 基金项目： | 湖南省科委重点资助项目 (0 1 - 951 - 0 9) |
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| 摘 要： | 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官评定来打分,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%.
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| 关 键 词： | 面包 改良剂 焙烤 |
Development of bread additives |
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| Lin Xiangyang. Development of bread additives[J]. Science and Technology of Food Industry, 2001, 0(4): 36-38 |
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| Authors: | Lin Xiangyang |
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| Affiliation: | Lin Xiangyang |
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| Abstract: | Kalium bromate,L ascorbic acid,benzoperxide,Lecithin and carboxymethylcellose are selected as the additive materials for making bread.Through multinomial compositive tests,we evaluate the result of the experiment according to their volume of the bread and judgment of the sensory organ.The best propotion of additive achieved is Kalium bromate 25mg/kg,L|ascorbic acid 10mg/kg,benzoperxide 40mg/kg,Lecithin 0.6% and carboxymethylcellsoe 0.15%. |
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| Keywords: | bread additive bake |
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