Emulsifier’s Influence on the Quality of Frozen Dough
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.
Y. R. Bao et al., "Emulsifier’s Influence on the Quality of Frozen Dough", Advanced Materials Research, Vols. 343-344, pp. 423-429, 2012