摘要
通过在面包粉、精粉中加入以过氧化钙为主要成分的新型增筋剂，对其改善小麦粉食用品质的效果进行研究、结果表明，过氧化钙对面包品质的改善效果及对面条流变特性的改善效果明显优于进口增筋剂和其它国产添加剂，具有增加面包体积、改善面包内部组织结构、增力。面条的拉力和延伸性等多种功能。
A new kind of gluten intensifier with calcium peroxide as its main ingredientwas added into bread flour and refined flour. The experiment showed that calcium peroxidewas apparantly superior in improving bread quality and rheological properties of noodles tothe imported additives and other domestic additives.It could effectively improve the volumeand the internal structure of bread and intensify the stretch and extension of noodles.
出处
《郑州粮食学院学报》
1995年第2期35-39,共5页
Journal of Zhengzhou Institute of Technology
关键词
增筋剂
食用品质
过氧化钙
小麦粉
gluten intensifier
food quality
calcium peroxide
