摘要
通过质构仪对不同时期面包的硬度、咀嚼性进行测试,结合感官评价,对比研究了酶制剂、乳化剂、氧化剂在保持面包柔软度方面的功效,在此基础上进行复配,得到了一种对面包柔软度改善明显的配方;同时对比市售的面包改良剂,其抗老化效果有明显优势。
The effects of enzymes,emulsifiers and oxidants on maintaining bread softness were compared and studied by texture analyzer in different periods,combining with sensory evaluation.On this basis,a formula for improving bread softness was obtained.At the same time,compared with the commercial bread improvers,its anti-aging effect has obvious advantages.
作者
何松
谢敏华
黄美凤
HE Song;XIE Min-hua;HUANG Mei-feng(Guangdong Guangyi Technology Industrial Co.,Ltd.,Dongguan 513227)
出处
《中国食品添加剂》
CAS
2019年第8期120-125,共6页
China Food Additives
关键词
面包
柔软度
复配乳化酶制剂
bread
softness
compound emulsifying enzyme preparation
