摘要
通过响应面试验研究了葡萄糖氧化酶、真菌α-淀粉酶、维生素C、硬酯酰乳酸钠和谷朊粉5种添加剂对面团吸水率的影响。研究结果表明:复配添加后,面团的流变学性质得到明显改善。
The influences of five kinds of additives on the water absorption of paste are inves- tigated by response surface experimentations, including glucose oxidase, fungal αzamylase, vitamin C, sodium stearoyl lactylates and wheat gluten. The results show that the rheological properties of wheat flour paste are improved, when it is added with compound additives.
出处
《粮食与食品工业》
2009年第2期17-20,共4页
Cereal & Food Industry
关键词
小麦粉
面包
添加剂
吸水率
wheat flour
bread
additive
water absorption
