溴酸钾和维生素C对面包焙烤品质的影响

Effects of Kalium Bromate and L ascorbic Acid on the Bake Quality of Bread

研究选用氧化剂溴酸钾、维生素C ,以改善面粉面筋强度 ,从而改善面包的纹理结构 ,通过对实验结果的评判 ,来判断它们对面包焙烤的影响 ,确立它们在面包制作过程中的添加量。

The oxidizer,such as kalium bromate or L-ascorbic acid,is selected in the study to improve the strength of the flour gluten and the vein construction of the bread.On the base of analysis of experimental result,we judged their effect on bread bake,and determined their quantity used in the bread proccess.In addition,we analysed the safety problem of kalium bromate.