复配型改良剂对蒸烤馒头老化影响的研究

THE RESEARCH OF EFFECT OF COMPOUND EMULSIFIERS ON GELATINIZATION OF STEAMED AND BAKED BREAD

馒头的老化是制约馒头工业化进程的一个关键问题。防止馒头老化较为有效的方法是在馒头的配方中添加各种可食用的乳化剂,使馒头中各组分分散润湿良好。通过对复配型添加剂在馒头生产中的应用研究和对比实验,开发出在馒头中增添该复配型添加剂的生产工艺,有效地解决了目前馒头变硬、口感不佳、失水等问题。

The gelatinization of steaming bread is a crucial problem to restrict advancement of steaming bread industrialisation. Adding multifarious edible emulsifiers to the ingredient of steaming bread is effective measure to avoid gelatinizating and make the constituent of steaming bread disperse well. Exploited the technics according to the research and eontrastive experiment of to the steaming bread of compound emulsifiers adding, resolved availably the problem of stiffener, unpalatable teast, evaporate etc.