摘要
该文研究了海藻糖对面包品质的影响。通过对面包成品的感官、比容、硬度等指标的分析,发现海藻糖可以在一定程度上增大面包的比容,改善面包品质;面包贮藏实验表明海藻糖有延长面包保鲜期的功效。
The influences of trehalose on the bread qualities was studied. Through measuring the product qualities, such as sensory evaluation, specific volume and hardness etc, we concluded that trehalose could increase the specific volume of bread to some degree and improved the bread quality. The result of storing experiments illustrated that trehalose also could prolong the shelf life of bread.
出处
《食品工业》
北大核心
2005年第6期26-28,共3页
The Food Industry
关键词
海藻糖
面包品质
比容
硬度
trehalose quality of bread specific volume hardness
