摘要
阐述了工业化生产中馒头抗老化技术研究现状。通过选用酶制剂,乳化剂、脱脂豆粉和大豆膳食纤维、交联淀粉以及其他添加成分都能够明显改善馒头的品质,延长馒头的保质期。
Elaborated in the industrialization production the steamed bun anti-aging engineering research present situation. Through selecting the enzyme preparation, the emulsifier, the degreasing soybean flour and the soybean meals textile fiber, the crosslinked starch as well as other increased ingredient can improve the steamed bun obviously the quality, the extension steamed bun guarantees the nature time.
出处
《粮食加工》
2008年第2期49-51,共3页
Grain Processing
基金
泰安市科技发展计划资助项目(编号:2006-24)
关键词
馒头
老化
品质
工业化
steamed bread
gelatification
quality
industrialization
