摘要
通过研究不同添加量的甘油对面包的感观品质、硬度、水分活度及其在贮存过程中的微生物生长状况的影响,探讨甘油作为耐贮存面包焙烤添加剂的可行性.结果表明,当添加量为9%时,能够有效地降低面包的水分活度,抑制微生物的生长,并且能够延缓面包硬化的速率.
Effects of the different additions of Glycerol on the sensory quality, textural properties, water activi-ty, and the growth of microorganisms of wheat bread during long-term of the storing was tested to investigate the feasibility of using glycerol as baking additive to manufacture the long shelf-life bread. The results indica-ted that glycerol can obviously decrease the water activity of bread loaf, inhibit the growth of microorganisms and delay the hardness rate of bread crumb when the addition of glycerol was 9%.
出处
《河南工业大学学报（自然科学版）》
CAS
北大核心
2007年第3期1-4,共4页
Journal of Henan University of Technology：Natural Science Edition
关键词
甘油
面包品质
水分活度
微生物
glycerol
bread quality
water activity
microorganisms
