摘要
首先按面包综合评分,确定出采用陕优225和郑麦9023配制基础粉的最佳配比是陕优225:郑麦9023=10～7:0～3。然后对基础粉进行品质改良,由正交实验得出最佳配方为:葡萄糖氧化酶的添加量为25mg/kg,α-淀粉酶的添加量为200mg/kg,乳化剂的添加量为0.1g。
According to comprehensive score of bread, the optimal proportion of foundation powder was studied first, the optimum proportion of shanyou-225 and zhengmai-9023 was 10-7 to 0-3. Then the quality of the foundation powder was improved. According to analysis of orthogonal array test results, the best addition of the glucose enzyme oxide, co-amylase and emulsifer was 25mg/kg, 200mg/kg and 0.1g.
出处
《食品工业科技》
CAS
CSCD
北大核心
2008年第7期96-98,共3页
Science and Technology of Food Industry
基金
河南省科技攻关项目(0624010003)
关键词
基础粉
面包评分
品质改良
foundation powder
scores of bread
quality improvement
