摘要
过去几代焙烤师已逐渐认识到乳清粉的特性,并在传统的蛋糕、饼干和面包,以至现代的蛋羹、糖衣和华夫饼等食品中广泛使用。由于蛋白质与乳糖之间所发生的褐变和美拉德反应,会使产品的色泽和风味发生变化,而使用乳清粉的主要目的,就在于强化和改善食品的色泽和风味。乳清制品的加工与制造最近取得的重大进步,为焙烤师带来了喜讯。各种乳清制品的蛋白、乳糖。
Whey proteins, which boast water retention and preservative qualities, in addition to coloring and nutritional enhancing properties, have recently been found to have applications in the baking industry. The details of the proteins' applications are summarized in the text.
出处
《中国食品工业》
1999年第2期34-34,共1页
China Food Industry
