摘要
介绍了在馒头生产中常用的几种改良剂,阐述了它们的功能和作用机理。实际情况下,馒头改良剂在复合后作用效果更加明显,它们对馒头工业的发展起到重要的促进作用。
This article discusses some kinds of the food additive applying for steamed bread and expatiates their function and mechanism. In fact, mixture of the additive is more effective, which will prompt the advance of mantou industry.
出处
《中国食品添加剂》
CAS
2008年第C00期297-298,共2页
China Food Additives
关键词
添加剂
馒头
面团
additive
steamed bread
dough
