摘要
探讨了不同添加量的抗坏血酸和单硬脂酸甘油酯对面团流变学特性和面包品质的影响。结果表明:添加抗坏血酸或单硬脂酸甘油酯可以明显改善面团的流变学特性,改善面团的加工品质;添加抗坏血酸和单硬脂酸甘油酯能有效地改善面包的焙烤品质,明显地增加面包的比容,能有效地改善面包的硬度和弹性。试验结果表明抗坏血酸和单硬脂酸甘油酯的最适添加量分别为30mg/kg和0.4%。
The effect of ascorbic acid and glycerol monostearate with different amount on rheological properties of dough and baking quality of bread were studied.The result showed that the rheological properties and the processing quality of dough were improved with addition of ascorbic acid and glycerol monostearate.The baking quality,the special volume,and springness of bread were also improved by ascorbic acid and glycerol monostearate.The experiment results showed that the optimum additions of ascorbic acid and glycerol monostearate were 30mg/kg and 0.4%,respectively.
出处
《青岛农业大学学报（自然科学版）》
2012年第1期55-59,共5页
Journal of Qingdao Agricultural University(Natural Science)
基金
山东省高等学校优秀青年教师国内访问学者项目经费资助
关键词
面粉
抗坏血酸
单硬脂酸甘油酯
粉质特性
拉伸特性
面包品质
wheat flour
ascorbic acid
glycerol monostearate
faranograph properties
extensibility properties
baking quality
