【摘要】 研究选用溴酸钾、维生素C、过氧化苯甲酰、卵磷脂、羧甲基纤维素为面包改良剂的原料 ,通过多因子正交组合试验 ,对实验结果的评判依据其面包体积和感官评定来打分 ,确定了改良剂的最佳配方为溴酸钾 2 5mg kg、维生素C10mg kg、过氧化苯甲酰 40mg kg、卵磷脂 0 6 %、羧甲基纤维素 0 15 %。更多还原

【Abstract】 Kalium bromate,L ascorbic acid,benzoperxide,Lecithin and carboxymethylcellose are selected as the additive materials for making bread.Through multinomial compositive tests,we evaluate the result of the experiment according to their volume of the bread and judgment of the sensory organ.The best propotion of additive achieved is Kalium bromate 25mg/kg,L\|ascorbic acid 10mg/kg,benzoperxide 40mg/kg,Lecithin 0.6% and carboxymethylcellsoe 0.15%.更多还原