添加剂对冷冻面团面包的影响

食品科学 ›› 1999, Vol. 20 ›› Issue (10): 47-50.

添加剂对冷冻面团面包的影响

陆婕, 梁运祥, 管筱武

华中农业大学生命科学与技术学院发酵工程室

出版日期:1999-10-15 发布日期:2011-12-06

Effects of Dough Additives on Frozen Dough Breccd

LU Jie, LIANG Yun-Xiang, GUAN Xiao-Wu

Online:1999-10-15 Published:2011-12-06

摘要/Abstract

摘要： 研究了各种添加剂在冷冻面团面包中的作用。起酥油和蛋黄有同时改善冷冻面团面包比容和风味的作用，在面团形成后再加入起酥油有利于面团的持气力，市售添加剂以法国添加剂为佳，适量添加α－淀粉酶和增稠剂可改善面包品质。冷冻面团面包可采用３％起酥油、５％蛋黄、０．５％法国添加剂。

Abstract: This article studied effects of various additives on frozen dough bread. Shortening and egg egg enhancespecific volume and flavour of frozen dough bread and it is better to shortening after dough is developed Frenchadditive is better than other additives. A few α - amylase and thickner improve bread quality. Formula of frozendoughs bread can add 3% shortening, 5% egg yolk, 0.5% french additive

Key words: Frozen dough bread, Additives

陆婕, 梁运祥, 管筱武. 添加剂对冷冻面团面包的影响[J]. 食品科学, 1999, 20(10): 47-50.

LU Jie, LIANG Yun-Xiang, GUAN Xiao-Wu. Effects of Dough Additives on Frozen Dough Breccd[J]. FOOD SCIENCE, 1999, 20(10): 47-50.