郑州轻工业学院学报(自然科学版)Issue(1)：6-9,4.DOI:10.3969/j.issn.2095-476X.2015.01.002
复合添加剂对面包烘焙品质的影响
Effect of composite additive on the quality of baking bread
摘要
Abstract
With bread flour as main raw material,the effects of adding proportions of four kinds of additives on bread quality index were researched.Four kinds of additives including glucose oxidase,fungiα-amylase, lipase and glycerol monostearate were added in bread recipe by different adding proportions.To make bread by direct fermentation sensory evaluation and texture analyser was used to determine the hardness of bread. The results showed that optimization of the additives adding proportions of the recipe was 30 mg glucose ox-idase,2 mg fungi α-amylase,40 mg lipase,and 1 .5 g glycerol monostearate in 1 kg bread flour.The baking quality of bread was the best and had good taste.关键词
复合添加剂/面包/烘焙品质Key words
compound additive/bread/baking quality分类
轻工纺织引用本文复制引用
申瑞玲,许辉,李林..复合添加剂对面包烘焙品质的影响[J].郑州轻工业学院学报(自然科学版),2015,(1):6-9,4.基金项目
国家自然科学基金项目(31271854) （31271854）
