| 溴酸钾和维生素C对面包焙烤品质的影响 |
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| 引用本文： | 林向阳.溴酸钾和维生素C对面包焙烤品质的影响[J].长沙理工大学学报(自然科学版),2000(1). |
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| 作者姓名： | 林向阳 |
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| 作者单位： | 湖南轻工业高等专科学校科研校产处!湖南长沙410015 |
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| 摘 要： | 研究选用氧化剂溴酸钾、维生素C ,以改善面粉面筋强度 ,从而改善面包的纹理结构 ,通过对实验结果的评判 ,来判断它们对面包焙烤的影响 ,确立它们在面包制作过程中的添加量。对溴酸钾存在的安全性问题也进行了分析讨论
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| 关 键 词： | 溴酸钾 维生素C 面包 焙烤 |
Effects of Kalium Bromate and L ascorbic Acid on the Bake Quality of Bread |
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| LIN,Xiangyang.Effects of Kalium Bromate and L ascorbic Acid on the Bake Quality of Bread[J].Journal of Changsha University of Science and Technology:Natural Science,2000(1). |
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| Authors: | LIN Xiangyang |
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| Abstract: | The oxidizer,such as kalium bromate or L-ascorbic acid,is selected in the study to improve the strength of the flour gluten and the vein construction of the bread.On the base of analysis of experimental result,we judged their effect on bread bake,and determined their quantity used in the bread proccess.In addition,we analysed the safety problem of kalium bromate. |
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| Keywords: | kalium bromate L-ascorbic acid bread bake |
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