【摘要】 通过研究Vc对面团特性影响表明,面粉中添加Vc能增加面团吸水率和形成时间,降低面团弱化度,增加面团拉伸面积、拉伸阻力和拉伸比值,降低面团延伸性;其最适添加范围为120～160ppm.更多还原

【Abstract】 Through the research of Vc on the wheat dough properties,it show that:Vc can enhance the absorption and forming time,reduce the softness of dough;increase the energy,resistance to extension and ratio of dough,decrease the extensibility.And the optimal dosage is nearly 120～160 ppm.更多还原