Study on the Processing Technology of Bread with Cross-Linked Esterified Starch
In the process of bread making,adding an appropriate amount of cross-linked esterified starch can reduce the adverse properties of the original starch,improve the quality of bread,and increase the dietary fiber content in bread,which is beneficial to human health.Based on this,this study optimized the process formula of cross-linked esterified starch bread through single factor experiments and orthogonal experiments.The results showed that the optimal process parameters for adding cross-linked esterified starch bread were yeast addition of 1.5％,water addition of 57.5％,sugar addition of 12.5％,and fermentation time of 140.0 min.The cross-linked esterified starch bread made using this process has a natural color,good texture structure,softness and elasticity,a soft and delicate taste,a natural bread aroma,and is rich in dietary fiber.
万方数据
维普
