摘要
本文以偶氮甲酰胺(ADA)为面粉强筋剂,进行面粉流变学特性及烘焙性能测试,结果表明,ADA能够显著增强面团筋力,增大面包体积及改善组织结构。
Azodicarbonamide (ADA) is regarded as a flour maturing agent by the paper, and the test for the rheology characteristic and the baking function of flour was carried out. The results showed that ADA can enhance notably the strength of dough, increase the volume of bread and improve the tissue structure of bread.
出处
《粮食与油脂》
2003年第5期6-8,共3页
Cereals & Oils
