| 新型面粉增筋剂的研究 |
| |
| 引用本文： | 杜连起.新型面粉增筋剂的研究[J].河北科技师范学院学报,2000(4). |
| |
| 作者姓名： | 杜连起 |
| |
| 作者单位： | 河北职业技术师范学院食品工程系!昌黎，066600 |
| |
| 摘 要： | 采用复因素和三因素二次回归正交实验对新型面粉增筋剂进行了研究。结果表明 ,取代度为 0 .36 84,添加量为 5 %的玉米淀粉磷酸酯和 0 .3 %的明矾结合作为面粉增筋剂效果最好 ,加入后可使面粉湿面筋含量由 2 3 .6 85 %提高到 2 9.874%。
|
| 关 键 词： | 面粉 增筋剂 取代度 |
STUDY ON THE NEW FLOUR GLUTEN FORTIFIER |
| |
| DU Lian,qi.STUDY ON THE NEW FLOUR GLUTEN FORTIFIER[J].Journal of Hebei Normal University of Science & Technology,2000(4). |
| |
| Authors: | DU Lian qi |
| |
| Abstract: | By means of compound factors test and three factors quadrat orthogonal test design, the new flour gluten fortifier was studied. The results showed that the best effect were combined 5% corn amylophosohatase for 0.368 4 of substitution degree and 0.3% alum. The content of humidity gluten of wheat flour can reach 29.874% from 23.685% after using the new flour gluten fortifier. |
| |
| Keywords: | flour gluten fortifier substitution degree |
| 本文献已被 CNKI 等数据库收录！ |
