SCIENCE AND TECHNOLOGY OF CEREALS, OILS AND FOODS

1. Chinese Science Citation Database (CSCD)
2. A Guide to the Core Journals of China (2023)
3. The Key Magazine of China Science and Technology
4. Chinese Applied Core Journals (CACJ)
5. China Core Agricultural and Forestry Journals
6. Bilingual Communication Project for Chinese STM Journals
7. China Fine Periodical Exhibition
8. Elsevier-Scopus Database
9. Directory of Open Access Journals (DOAJ)
10. EBSCO Research Database
11. Chemical Abstracts (CA)
12. Food Science and Technology Abstract (FSTA)
13. CAB International (CABI) Database
14. Japan Science and Technology Agency Chinese Bibliographic Database (JSTChina)
15. Ulrich's Periodicals Directory (UPD)
16. OA Open Access Model Journal

Effects of food additives on the quality of steamed bread
DOI:
CSTR:
Author:
Affiliation:

Clc Number:

Fund Project:

  • Article
  • |
  • Figures
  • |
  • Metrics
  • |
  • Reference
  • |
  • Related
  • |
  • Cited by
  • |
  • Materials
  • |
  • Comments
    Abstract:

    The effects of distilled monoglyceride, soybean lecithin and ascorbic acid on the quality of steamed bread were investigated. The optimum additions of distilled monoglyceride, soybean lecithin and ascorbic acid in the steamed bread were also determined by single factor experiment together with the orthogonal experiment. The results indicated that the quality of steamed bread was improved significantly after adding distilled monoglyceride, soybean lecithin and ascorbic acid. The optimal quality of steamed bread was obtained when the addition of distilled monoglyceride, soybean lecithin and ascorbic acid were 5g/kg, 80mg/kg and 3 mg/kg, respectively.

    Reference
    Related
    Cited by
Get Citation
Related Videos

Share
Article Metrics
  • Abstract:
  • PDF:
  • HTML:
  • Cited by:
History
  • Received:
  • Revised:
  • Adopted:
  • Online: March 15,2014
  • Published:
Article QR Code