几种售人造奶油对主食面包感官品质的影响.PDF

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2018-08-17 发布于天津
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几种售人造奶油对主食面包感官品质的影响.PDF

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几种售人造奶油对主食面包感官品质的影响

2014 39 05 FOOD SCIENCE AND TECHNOLOGY ( 100083) DOI:10.13684/j.cnki.spkj.2014.05.037 Effects of commercial margarine on sensory quality of bread Aiming at knowing the effects of margarine on sensory quality of bread, products from 6 brands were applied in preparation of bread. Breads from the recipe without any oil and with butter were used as blank and control, respectively. The results indicated that margarine would decrease water conservation during baking, and the water loss rate caused by different products was in the range 8.7% to 10.4%. Margarine could increase specific volume of bread in the range of 26% to 41%. All margarine would improve texture of bread. Effects of different margarine had si