| 大豆卵磷脂对面包品质的影响 |
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| 引用本文： | 滕晓焕. 大豆卵磷脂对面包品质的影响[J]. 广东轻工职业技术学院学报, 2010, 9(4): 13-16 |
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| 作者姓名： | 滕晓焕 |
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| 作者单位： | 广东轻工职业技术学院,广东,广州,510300 |
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| 摘 要： | 本文研究了不同量的大豆卵磷脂对面包的比容、高径比、感官和硬度等方面的影响,探讨了大豆卵磷脂对面包品质影响的作用机理,并确定了使面包达到最佳品质的大豆卵磷脂的添加量1g。
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| 关 键 词： | 大豆卵磷脂 面包 品质 |
Effects of Soy Lecithin On the Characteristics of Bread |
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| Teng Xiaohuan. Effects of Soy Lecithin On the Characteristics of Bread[J]. Journal of Guangdong Industry Technical College, 2010, 9(4): 13-16 |
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| Authors: | Teng Xiaohuan |
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| Affiliation: | Teng Xiaohuan(Guangdong Industry Technical College,Guangzhou 510300,China) |
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| Abstract: | The effect and mechanisms of soy lecithin which influence on the bread＇s specific volume、high and diameter rate、the sense quality and hardness are investigated in the paper.We draw a conclusion by experiment that the best additive quantitation is soy lecithin 1 g. |
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| Keywords: | soy lecithin bread quality |
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