| 采用蔗糖酯防止面包硬化的研究 |
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| 引用本文： | 郭岚香,赵凤云,等.采用蔗糖酯防止面包硬化的研究[J].吉林工学院学报,1993,14(2):27-31. |
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| 作者姓名： | 郭岚香 赵凤云 |
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| 作者单位： | 吉林工学院轻纺工程系
(朱毅暋，郭岚香)，吉林工学院轻纺工程系(赵凤云) |
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| 摘 要： | 本文采用新工艺制备的蓖麻醇酸蔗糖酯及其复配制剂，用于防止面包硬化的研究，研究结果表明这些食品添加剂能有效地防止面包硬化，并且砚的容重也可得到有效地改善，最佳配方是：面粉500g，酵母10g，糖40g，盐5g，油15g，水300g以及复配蓖麻醇酸蔗糖酯5g。
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| 关 键 词： | 蓖麻醇酸蔗糖酯 面包硬化 容重 食品添加剂 一次发酵法 配方 |
Study on Prevention of Bread Ageing by Using Sucrose Esters |
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| Zhu Yimin Guo Lanxiang Zhao Fengyun.Study on Prevention of Bread Ageing by Using Sucrose Esters[J].Journal of Jilin Institute of Technology,1993,14(2):27-31. |
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| Authors: | Zhu Yimin Guo Lanxiang Zhao Fengyun |
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| Institution: | Department of Light Industry and Textile Engineering |
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| Abstract: | Sucrose ricinus acid esters with HLB of 14. 0 and its mixture were applied in the bread making process. The results show that these food additives are effective in preventing the ageing of bread. Also.the loaf volume is significantly improved. The optimum formula is:flour 500 g,yeast 10 g, sugar 40 g,salt 5 g,oil 15 g,water 300 g,sucrose ricinus acid esters mixture 5 g. |
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| Keywords: | sucrose ricinus acid esters bread ageing volumetric weight |
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