摘要
研究了几种乳化剂对面包品质的影响,以及小麦活性面筋在低筋面粉中的应用。并在此基础上,得出了一种效果较好的复合型面包品质改良剂,基配方为:0.1%SSL、0.15%DOREL、0.05%LC、0.1%NH_(4)HCO_(3)。
The effects of emul8ifying ingredients and gluten on the bread were studied in this Abatractpaper.An optimum corposite additive was obtained by various tests of different levels of ingredients Tne Eormulation was finally 0.1%SSL、0.15%DOREL、0.05%LC、0.1%NH_(4)HCO_(3)。
出处
《食品科学》
EI
CAS
CSCD
北大核心
2000年第5期23-26,共4页
Food Science
