摘要
通过单因素实验研究了海藻酸钠不同添加量对红薯面包老化的影响。结果表明,当海藻酸钠的添加量为1.0%时,可有效延缓红薯面包老化的进程。
The influence on the burn-in of sweet potato bread by the different addition amount of sodium alginate is studied through the experiment of single factor. The result shows that when the adding amount of sodium alginate is 1.0%, it can effectively delay the burnin development of sweet potato bread.
出处
《价值工程》
2015年第4期311-312,共2页
Value Engineering
关键词
海藻酸钠
红薯面包
老化
sodium alginate, sweet potato bread
burn-in
