摘要
本文应用日本市售的九种乳化剂,比较研究了这九种乳化剂在面包生产中的作用效果,并从乳化剂与食品成分相互作用的角度,论述了乳化剂的作用机理,乳化剂在面包生产中具有改良面团物性,增大面包体积和延缓制品老化的作用。
Nine emulsifiers marketed in Japan were applied in this study .Functions and effects of these emulsifiers on bread making were compared. From the aspect of the interaction between emutsifiers and food components, the function mechanisms of emulsifiers were stated. Emulsifiers have the functions of improving the physical properties of dough, enlarging the volume of bread and retarding the retrogradation of products in bread production.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1989年第1期14-21,共8页
Food and Fermentation Industries
