摘要
本文采用新工艺制备的蓖麻醇酸蔗糖酯及其复配制剂,用于防止面包硬化的研究。研究结果表明这些食品添加剂能有效地防止面包硬化,并且面包的容重也可得到有效地改善。最佳配方是:面粉500g,酵母10g,糖40g,盐5g,油15g,水300g以及复配蓖麻醇酸蔗糖酯5g。
Sucrose ricinus acid esters with HLB of 14. 0 and its mixture were applied in the bread making process. The results show that these food additives are effective in preventing the ageing of bread. Also.the loaf volume is significantly improved. The optimum formula is:flour 500 g,yeast 10 g, sugar 40 g,salt 5 g,oil 15 g,water 300 g,sucrose ricinus acid esters mixture 5 g.
