Emulsifier’s Influence on the Quality of Frozen Dough

Abstract:

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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)

Edited by:

David Wang

Pages:

423-429

DOI:

10.4028/www.scientific.net/AMR.343-344.423

Citation:

Y. R. Bao et al., "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:

$35.00

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