Effect of composite additive on the quality of baking bread
SHEN Rui-ling
XU Hui
LI Lin
Abstract：With bread flour as main raw material,the effects of adding proportions of four kinds of additives on bread quality index were researched.Four kinds of additives including glucose oxidase,fungiα-amylase, lipase and glycerol monostearate were added in bread recipe by different adding proportions.To make bread by direct fermentation sensory evaluation and texture analyser was used to determine the hardness of bread. The results showed that optimization of the additives adding proportions of the recipe was 30 mg glucose ox-idase,2 mg fungi α-amylase,40 mg lipase,and 1 .5 g glycerol monostearate in 1 kg bread flour.The baking quality of bread was the best and had good taste.
Keywords：compound additivebreadbaking quality
Publication Date：2015-01-01
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：4( 6-9 )