STUDY ON ANTI-STALING EFFECT OF L-ASCORBIC ACID TO BREAD | L-抗坏血酸对面包的抗老化作用研究
2013
Li Lijie, Inner Mongolia Agricultural University,Huhhot(China),College of Food Science and Engineering
Chinese. 本试验研究了L-抗坏血酸对面包贮存过程中老化程度的影响。结果表明,适量添加L-抗坏血酸可以改善面包的感官品质,增加面包的比容,降低面包的硬度、胶着性和咀嚼性,可有效地延缓面包的老化,延长其货架期。L-抗坏血酸最佳添加量为0.002%,此时面包比容增加了50.6%,贮存到第5d时硬度、胶着性及咀嚼性分别下降了31.8%、29.4%及26.8%。
Show more [+] Less [-]English. To study the anti-staling effect of L-ascorbic acid to bread,different amount of L-ascorbic acid was added into bread.The results showed that the staling speed of samples which were added L-ascorbic acid was slower than the staling speed of control samples which were not added L-ascorbic acid.With the appropriate amount of L-ascorbic acid,the sensory characteristics of bread were best.The specific volume of bread was increased.The hardness,gumminess and chewiness of bread were decreased.The best amount of L-ascorbic acid was 0.002% in this experiment.With the best amount of L-ascorbic acid,the specific volume of bread was increased 50.6%;the hardness,gumminess and chewiness of bread were decreased 31.8%,29.4% and 26.8% when bread was stored for five days.
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