复配型面包改良乳化剂的研究

A study on compound emulsifiers for bread-baking improvement

借助粉质仪、流变仪等设备研究了多种乳化剂对国产小麦粉烘烤品质的改良效果 。

With the help of farinograph,and rheological apparatus,followed by the chosen tests of emulsifiers,an ideal compound emulsifiers formula for the bread-baking improvement of common wheat flour was designed.