羧甲基纤维素对面包品质的影响

The Effects of Carboxymethocel on the Bake Quality of Bread

研究选用羧甲基纤维素作面添加剂，控制淀粉糊的粘度，增加面团的吸水性能，从而延长面包的保质期，改善面包的纹理结构，通过对实验结果的评判，确立其在面包制作 过程中的添加为０．１０％－０．１５％。对甲基纤维素的加入所产生的其它问题也进行了分析讨论。

After scientific research carboxymethocel is selected as an additive to dough. It is conducive to control the viscosity of starch paste and increase the water absorptivity of dough and, as the result the shelf life of bread can be prolonged and its vein structure can be improved. Based on the analysis of experiment results, the quantity of additive to bread dough is fixed 0.10%～0.15%. Furthermore, the other problems of additive carboxymethocel are also discussed in this paper.