摘要
将红参多糖添加于面包中,采用菜籽排重法测定其对面包比容的影响;通过感官评分法评价红参多糖对面包感官品质的影响;考察红参多糖添加量对面包持水性的影响。结果表明,添加1.2%红参多糖,可以明显改善面包的感官品质及特性,面包持水性显著增强。
The red ginseng poiysaccharide（RGP） as food additive was used in bread making, The rapeseed was used to measure the influence of bread specific volume. The evaluation of the sensory score was to evaluate the effect of RGP on the sensory quality of bread. The different amounts of RGP used in bread were to investigate the water binding capacity. The results showed that 1,2% RGP added to the original bread recipe could markedly improve the sensory quality and water binding capacity of the bread.
出处
《食品工业科技》
CAS
CSCD
北大核心
2012年第24期332-333,338,共3页
Science and Technology of Food Industry
关键词
红参多糖
面包
品质
red ginseng polysaccharides （RG P）
bread
quality
