摘要
作为食品添加剂，面包改良剂在面包制作中起到重要的作用。面包改良剂能延缓面包的老化、改善面包的筋力及机械加工性能、提高面包的品质，使其在色、香、味、形上更好地满足消费者的需要。本文主要阐述面包品质改良剂：氧化剂、乳化剂、酶制剂、胶体物质，和它们的作用机理，还介绍了溴酸钾替代品及复配型面包改良剂的研究进展。
Bread improver was one kind of food additives, which played an important role in bread production. It could slow down the aging of bread, improve the gluten and machining properties and the quality of bread, so that the bread＇s color, smell, taste and shape could meet the needs of consumer. The bread improvers, such as oxidants and emulsifiers, enzymes, colloidal substances, as well as their mechanism were described. The research progress of mixed - type bread improver and potassium bromate substitutes were also introduced.
出处
《广州化工》
CAS
2010年第3期33-35,共3页
GuangZhou Chemical Industry
