复合添加剂对面包烘焙品质的影响

申瑞玲; 许辉; 李林

doi:10.3969/j.issn.2095-476X.2015.01.002

January 2015

Article Contents

SHEN Rui-ling, XU Hui and LI Lin. Effect of composite additive on the quality of baking bread[J]. Journal of Light Industry, 2015, 30(1): 6-9. doi: 10.3969/j.issn.2095-476X.2015.01.002

Citation: SHEN Rui-ling, XU Hui and LI Lin. Effect of composite additive on the quality of baking bread[J]. Journal of Light Industry, 2015, 30(1): 6-9. doi: 10.3969/j.issn.2095-476X.2015.01.002 shu

Effect of composite additive on the quality of baking bread

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China

Received Date: 2014-10-11

Abstract

With bread flour as main raw material,the effects of adding proportions of four kinds of additives on bread quality index were researched.Four kinds of additives including glucose oxidase,fungi α-amylase,lipase and glycerol monostearate were added in bread recipe by different adding proportions.To make bread by direct fermentation sensory evaluation and texture analyser was used to determine the hardness of bread.The results showed that optimization of the additives adding proportions of the recipe was 30 mg glucose oxidase,2 mg fungi α-amylase,40 mg lipase,and 1.5 g glycerol monostearate in 1 kg bread flour.The baking quality of bread was the best and had good taste.
- compound additive,
- bread,
- baking quality
References
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沈阳化工大学材料科学与工程学院沈阳 110142

Effect of composite additive on the quality of baking bread

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通讯作者: 陈斌, bchen63@163.com