摘要
为开发适合黑小麦新春36号的麸皮面包复配改良剂,提高面包感官特性,在前期研究基础上,通过响应面实验,进行了品质改良剂优化研究,确定了麸皮面包复配改良剂配方:抗坏血酸50mg/kg,复配乳化剂3.08g/kg,复配酶制剂70mg/kg,复配增稠剂3.63g/kg。按此配方加工的麸皮面包感官评分79.5分,麸皮面包品质明显提高。
In order to develop suitable bran bread compound improvers of Spring 36 Triticale,and promote sensory characteristics of bread,the response surface experiments were used to optimize quality improver on the basis of previous studies. Optimal formula of bran bread compound improvers were..ascordic acid 50mg/kg, emulsifiers 3.08g/kg,enzymes 70mg/kg,thickeners 3.63g/kg. According to this formula,the bran bread sensory score was 79.5,and the bran bread quality improved obviously.
出处
《食品工业科技》
CAS
CSCD
北大核心
2014年第24期312-316,共5页
Science and Technology of Food Industry
基金
兵团重点科技攻关计划项目(2012BA016)
