复合面包添加剂优化试验研究  

Optimization of complex bread additives

作　　者：黄达伟[1] 岳春[2] 

机构地区：[1]南阳市质量技术监督检验测试中心,南阳473000 [2]南阳理工学院生化学院,南阳473004

出　　处：《食品科技》2014年第6期239-242,共4页Food Science and Technology

摘　　要：根据面包中各种添加剂不同作用效果,使用单因素试验和正交试验对面包添加剂进行了研究,结果表明,在面包制作中按面粉用量添加0.06%α-淀粉酶、1.5%L-抗坏血酸、1.5%卡拉胶、1.0%脱脂大豆粉、0.2%单硬脂酸甘油酯、0.3%全蛋粉和0.2%硬脂酰乳酸钠(SSL)时,面包品质得到了明显改善。Based on a variety of different effects of bread additives, this experiment use single factor experiments and orthogonal test to study the improvement about the quality of bread additives. The experimental results showed that the best ratio is 0.06% α-amylase, 1.5% L-ascorbic acid, 1.5% carrageenan, 1.0% defatted soy flour, 0.2% glycerin monostearate, 0.3% egg powder and 0.2% stearic acid sodium lactate （SSL） as well as the bread aualituy has been obviously improved.

关 键 词：Α-淀粉酶 L-抗坏血酸 卡拉胶 脱脂大豆粉 单硬脂酸甘油酯 全蛋粉 硬脂酰乳 酸钠 面包添加剂 

分 类 号：TS202.3[轻工技术与工程—食品科学]