]*>","")" /> Study on the Complex Quality Improver of Making-bread Flour
Xinjiang Agricultural Sciences

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Study on the Complex Quality Improver of Making-bread Flour

  • Received:2003-06-25 Revised:2003-06-25 Online:2003-06-25 Published:2003-06-25

面包专用粉复合改良剂研究

于明;吴新元;张谦   

  1. 新疆农科院粮食作物研究所,新疆乌鲁木齐,830000





摘要： 采用四因素三水平正交实验,研究复合改良剂对新疆面包专用粉加工品质的影响.结果表明Vc、葡萄糖氧化酶、硬脂酰乳酸钠、戊聚糖酶4种品质改良剂复合后能显著提高面粉的各项粉质参数、拉伸参数及烘焙效果,最佳搭配比例为:Vc30 mg/kg,葡萄糖氧化酶30 mg/kg,硬脂酰乳酸钠(SSL)45 mg/kg,戊聚糖酶45 mg/kg.