乳化剂延缓馒头老化作用机理的研究

Study of the Emulsive Mechanism in Retarding the Ageing of Steamed Bread

通过对添加乳化佳效配方的面团进行流变性、老化馒头粘度及热量示差分析等的研究,阐述了乳化剂延缓馒头老化作用的机理以及良好乳化剂应具备的条件.

Through the sludy of the rheological properly, viscosity and heat difference analysis of the dough with a best-formula additive, this paper gives a description of the emulsive mechanism in retarding the ageing of steamed bread and the necessary quality an ideal emulsion should possess.