| 氧化剂在面包生产中的应用 |
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| 引用本文： | 熊凤萍,赵亚军.氧化剂在面包生产中的应用[J].河北农业大学学报,1992,15(4):91-94. |
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| 作者姓名： | 熊凤萍 赵亚军 |
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| 作者单位： | 河北农业大学食品系，河北农业大学食品系 |
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| 摘 要： | 在面包生产中氧化剂常作为面团改良剂来使用。这类氧化剂有碘酸钾、溴酸钾、抗坏血酸、偶氮二甲酰胺和过氧化钙。氧化剂的作用是氧化蛋白质分子中的巯基成二硫键,增强面团筋力,继而提高面团持水性,改善其组织结构,降低粘性,在加工和机械性能方面得以全面改善,生产出高质量的面包。
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| 关 键 词： | 面包制作 面包 氧化剂 |
Use of Oxidants in Breadbaking System |
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| Xiong Fengping Zhao Yajun.Use of Oxidants in Breadbaking System[J].Journal of Agricultural University of Hebei,1992,15(4):91-94. |
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| Authors: | Xiong Fengping Zhao Yajun |
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| Abstract: | Oxidants are commonly used in dough conditioning formulations in breadbaking system. These oxidants are potassium iodate,potassium bromate, assorbic acid, azodicarbonamide, and calcium peroxide. Oxidants' function is to oxidize the sulfhydryl groups to disulfide bonds and strengthen the dough. Oxidants, in turn,will yield improved moisture retention and texture, less stickiness, and overall improvements in processing and machinability. All of the results produce high-quality breads. |
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| Keywords: | breadbaking bread oxidant |
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