摘要
研究了三种表面活性剂单甘酯（GMS）、硬脂酰乳酸钠（SSL）及双乙酰酒石酸单甘酯（DATEM）对存放一定时间后面包的抗老化效果。正交实验得出：抗老化效果显著性顺序为SSL（1．2％）、DATEM（1．5％）、GMS（1．3％）；对面包比容影响DATEM（1．5％）＞SSL（1．2％）＞GMS（1．5％），综合考虑以SSL（1．2％）为佳。
Three kinds of surfactants-GMS,SSL,DATEM were studied on theirs anti-staling ef-fects on bread. A fractionated fractorial design (L_(16) )was used to evaluate effects on anti-staling. The significance was SSL (1. 2%), followed by DATEM (1. 5%), GMS (1. 3%). As to bread specific volume,DATEM (1. 5%) >SSL (1. 2%) >GMS (1. 5%). From all SSL (1. 2%)was the best.
出处
《西部粮油科技》
1998年第1期31-33,共3页
China Western Cereals & Oils Technology
关键词
面包
表面活性剂
老化
比容
Bread, Surfactant, Aging, Specific, capacity
