摘要
Abstract
Using fsodium alginate, sodium transglutaminase, amylase, locust bean gum, gum artemisia, diacetyl tartaric acid single ( double) glycerol, sucrose fatty acid ester SE - 13 , sucrose fatty acid ester SE — 11, gum arabic, poly glutamic acid by single factor experimental methods,this paper studied on the affection that significantly improve the characteristics of frozen dough. The results showed that effective ones are sucrose fatty acid ester SE - 13, locust bean gum, diacetyl tartaric acid single (double) glycerol on the sensory quality of frozen bread, followed by sodium alginate, sodium transglutaminase amylase, artemisia gum, sucrose fatty acid ester SE - 11, gum arabic, poly glutamic acid.关键词
冷冻面团/改良剂/面包Key words
frozen dough/ improver/ bread分类
轻工纺织
