文献类型：期刊文献

中文题名：海藻糖对面包品质的影响

英文题名：Effect of trehalose on qualities of bread

作者：彭亚锋[1];周家春[1]

机构：[1]华东理工大学生物工程学院,上海200237

年份：2005

卷号：26

期号：6

起止页码：26

中文期刊名：食品工业

外文期刊名：The Food Industry

收录：北大核心:【北大核心2004】；

语种：中文

中文关键词：海藻糖;面包品质;比容;硬度

外文关键词：trehalose quality of bread specific volume hardness

摘要：该文研究了海藻糖对面包品质的影响。通过对面包成品的感官、比容、硬度等指标的分析,发现海藻糖可以在一定程度上增大面包的比容,改善面包品质;面包贮藏实验表明海藻糖有延长面包保鲜期的功效。
The influences of trehalose on the bread qualities was studied. Through measuring the product qualities, such as sensory evaluation, specific volume and hardness etc, we concluded that trehalose could increase the specific volume of bread to some degree and improved the bread quality. The result of storing experiments illustrated that trehalose also could prolong the shelf life of bread.