摘要
研究了聚葡萄糖对面包品质的影响。通过制作不同聚葡萄糖添加量的面包 ,观察并测定面包成品的感官、比容等指标 ,与对照组相比较 ,得出聚葡萄糖可以在一定程度上增大面包的比容 ,改善面包品质 ;面包贮藏实验表明聚葡萄糖有延长面包保鲜期的功效。
This thesis studied the influences of polydextrose on the bread qualities.Breads with differen amount of polydextrose were made.Through measuring the product qualities,such as sensory evaluation,specific volume,ect.and comparing with the contrast group.We may conclude that polydextrose could increase the specific volume of bread to some degree.The result of storing experiments illustrated that polydextrose also could postpone the shelf life of bread.
出处
《天津轻工业学院学报》
2002年第2期18-21,共4页
Journal of Tianjin University of Light Industry
关键词
聚葡萄糖
面包品质
比容
保鲜期
polydextrose
quality of bread
specific volume
shelf life
