氧化酶复合乳化剂在馒头中的应用研究

Study on Application of Compound Oxidase with Emulsifier in Steamed Bread

利用正交试验研究了氧化酶复合乳化剂对面团流变学特性和馒头质量的影响。确定了适量的葡萄糖氧化酶、抗坏血酸、硬酯酰乳酸钠一钙,增强了面粉的筋力,改善了馒头的内部组织结构、增大了体积、表面更光亮。

The effect of the compound oxidase with SSL-CSL on the dough's rheological properties and the quality of steamed bread was studied by orthogonal tests.The optimum proportion of the glucose oxidase and ascorbic acid and SSL-CSL was attained. The compound additive can strengthen the gluten,increase the steamed bread volume and improve its surface brightness and the texture.