对面包防腐剂添加方法的探讨

Study on the Method of Preservatives Added in Bread

以丙酸钙为防腐剂代表,研究了丙酸钙混合添加、包裹添加和涂抹添加三种方式对面包防霉变效果的影响。实验结果表明,在丙酸钙混合添加、包裹添加和涂抹添加三种方式中,对面包防霉变效果影响的大小顺序为表皮涂抹、表皮包裹、混合添加。丙酸钙在面包表皮浓度越高,防霉变效果越好。

In order to compare preservative effect, three way of calcium propionate added in bread which were mixing, packing and smearing was studied taking calcium propionate as preservative, the experimental results showed that the preservative effect of three way of calcium propionate added in bread was smearing, packing and mixing in order. The calcium propionate concentration is higher in bread skin, the preservative effect is better.