The physico-chemical properties of Yangmai 16 flour such as gluten content,sedimentation value and falling number were investigated after GM and CSL-SSL were added to the flour.
结果表明,单甘酯和硬脂酰乳酸钙钠对扬麦16面粉的面筋品质有较明显的影响,而对沉降值和降落值较小。
It is revealed that the sodium stearoyl lactylate with a chain lenth of 18 carbons is deemed to be the best additive for the steamed bread making;sodium oleic-acyl la.
以馒头的总评分确定作用效果最好的为十八碳链长度的硬脂酰乳酸钠,其次为油酰乳酸钠以及棕榈酰乳酸钠。
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