摘要
研究了乳化剂蒸馏单甘酯、大豆磷脂及碘化钾对全麦馒头品质的影响,通过单因素试验和Box-Behnken响应面法,确定了全麦馒头制作中蒸馏单甘酯、大豆磷脂及碘化钾的最佳添加量。结果表明,蒸馏单甘酯、大豆磷脂和碘化钾均可显著改善全麦馒头品,且当蒸馏单甘酯、大豆磷脂和碘化钾添加量分别为4 g/kg,4 g/kg和15 mg/kg时,所制得全麦馒头品质最好。
The effects of monoglyceride, soybean lecithin and potassium iodide and on the quality of steamed bread were investigated in this study. And the optimum additions of monoglyceride, soybean lecithin and potassium iodide in the steamed bread were also determined by single factor experiment and Box-Behnken design. Results indicated that monoglyceride, soybean lecithin and potassium iodide influenced the quality of steamed bread significantly, respectively. And the optimal steamed bread was obtained, when the addition of monoglyeeride, soybean lecithin and potassium iodide were 4 g/kg, 4 g/kg and 15 mg/kg, respectively.
出处
《食品工业》
北大核心
2013年第11期50-53,共4页
The Food Industry
基金
廊坊市科学技术局(2012012008)
廊坊市科学技术研究与发展计划(2011012001)
关键词
蒸馏单甘酯
大豆磷脂
碘化钾
全麦馒头
monoglyceride
soybean lecithin
potassium iodide
steamed bread of whole wheat
