Paper Title:
Emulsifier’s Influence on the Quality of Frozen Dough
  Abstract

The study focused on the effect of four emulsifier ssl-csl, three monoesters, the single glyceride, the sugar ester for the quality of frozen dough steamed bread. We found the best percentage of additives through a single factor experiment and orthogonal experiment .The results showed that: the best formula was 0.2% ssl-csl, 0.25% three monoesters, 0.25% single glycerides, 0.5% sucrose ester. This compound emulsifier can improve the toughness of steamed bread, all indications were ideal.

  Info
Periodical
Advanced Materials Research (Volumes 343-344)
Chapter
Session 2: Materials for Biomedical Engineering Application
Edited by
David Wang
Pages
423-429
DOI
10.4028/www.scientific.net/AMR.343-344.423
Citation
Y. R. Bao, X. L. Wang, S. C. Ren, "Emulsifier’s Influence on the Quality of Frozen Dough", Advanced Materials Research, Vols. 343-344, pp. 423-429, 2012
Online since
September 2011
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Price
$32.00
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