摘要
介绍了壳聚糖、大豆分离蛋白和κ-卡拉胶复合改良剂对面包品质的影响。通过对面包比容、水分、硬度、感官品质的测定,确定了复合物的最佳添加量。当添加量为3%时,能延缓面包老化,增强面包弹性,促进面包比容增加。
This paper introduced the composite improvers of chitosan,soybean protein isolated and κ-carrageenan had influenced on bread quality.Through bread hematocrit,moisture,hardness,organoleptic quality was admeasured,and determined the best adding amount of the complex was 3%.When adding amount was 3%,the bread can delay aging,increase elasticity of bread,bread production process for the specific volume increases.
出处
《粮食加工》
2011年第4期40-42,共3页
Grain Processing
