摘要
综述了添加淀粉酶、乳化剂、起酥油、可溶性蛋白、戊聚糖和水解胶体等品质改良剂对面包老化的影响,根据不同面粉的要求正确、合理选用一种或几种添加剂,能达到延缓面包老化的目的。
This thesis summarized the influence of some improvers on the staling of bread,th e improvers included mainly amylase,emulsifier,shortening,e xtractable protein,pentosan and hydrocolloid.The staling of bre ad could be retarded by adding to one or a few improvers corre ctly and rationally based on the quality of different flour.
出处
《食品科技》
CAS
北大核心
2002年第8期35-37,42,共4页
Food Science and Technology
