复配型麸皮面包改良剂的确定

Determination of Compound Bran Bread Additives

若氧化剂、复合型乳化剂和复合型酶制剂单独使用对麸皮面包的品质不能全面的改良,对其三者进行单因素正交试验,得出三者的最佳配比,确定复配型麸皮面包改良剂配方为:复配酶制剂0.8%,复配乳化剂80%,抗坏血酸0.4%,填充料18.8%。

If oxidant, compound emulsifier and compound enzyme is used alone, the character of the bran bread isn＇t comprehensive improved. Compound bran bread additives are concluded by three single factor orthogonal experiments. The optimal proportion is that compound enzymes 0.8%, compound emulsifier 80%, ascorbic acid 0.4% and filling material 18.8%.