摘要
主要对延缓面包老化速度的添加剂进行了研究。研究表明,当添加膨化玉米粉5%,大豆磷脂0.5%～1.0%,α-淀粉酶0.06%时能较好地延缓面包的老化,并同时改善面包的品质。
The paper studies on the effect of different additives on aging of bread.The result shows that the bread with good quality which has a property of anti-aging can be got when adding 0.06%of α amylase,5%of corn powder,or 0.5%～1.0%of soybean phospholipids into ingredients of bread.
出处
《食品科技》
CAS
北大核心
2003年第4期40-43,共4页
Food Science and Technology
