Study on emulsifiers for improved fresh and frozen dough bread quality
Effects of several commonly used bread emulsifiers,which were sodium stearoyl lactylate（SSL）,lecithin,monoglyceride,sucrose ester and diacetyl tartaric acid ester of monoglycerides（DATEM）,on mechanical properties of fresh and frozen dough,and texture and sensory qualities of corresponding bread were studied.The results showed that application of emulsifiers could remarkably improve mechanical properties of fresh dough and sensory qualities of fresh dough bread.And the optimum emulsifier was lecithin and the optimum addition amount was 0.45%（wheat flour basis）.Differed from fresh dough,application of emulsifiers did not affect mechanical properties of frozen dough,however,they could highly improve sensory qualities of frozen dough bread.And the best was SSL,with optimum addition by 0.30%（wheat flour basis）.
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NSTL
万方数据
维普
