摘要
面包是一种经过发酵的烘焙食品。烤制的新鲜面包松软可口、品味宜人,深受大多数消费者的喜爱。然而,随着贮存时间的延长,面包的上述特征发生变化,即老化发生。如何改善或解决面包老化问题是众多食品行业从业者及研究人员关注的焦点。通过选用不同酶制剂,以面包的比容和有效贮藏期内其硬度的变化比较,获得不同酶制剂对面包品质的影响,最后通过正交试验,确定对面包品质改良有显著作用的复配酶制剂用量、组合及配比。
Bread is a bakery products of the fermentation.Fresh bread has the features of soft and delicious.However,with the growth of storage time,it will change.This is called ＂Bread Staling＂.It is the focus of attention to the food industry practitioners and researchers that how to deal with the problem of bread staling.This paper through selects enzymes,by the bread the specific volume change,as well as in its degree of hardness＇s change comparison,obtained the enzymes to the bread quality influence.Finally through the orthogonal test,determined that has the remarkable function to the bread quality improvement duplicate to match the enzyme preparation amount used,the combination and the allocated proportion.
出处
《食品工业》
北大核心
2011年第9期77-79,共3页
The Food Industry
基金
上海应用技术学院(A06/1020K105015)
关键词
面包
酶
老化
改良
bread
enzyme
bread staling
improvement
