Ｅｆｆｅｃｔ　ｏｆ　ｃｏｍｐｏｕｎｄ　ｈｙｄｒｏｃｏｌｌｏｉｄｓ　ｏｎ　ｂａｋｉｎｇ　ｑｕａｌｉｔｙ　ｏｆ　ｂｒｅａ

ＦＡＮ　Ｔｉｎｇｔｉｎｇ，ＹＵＥ　Ｚｈｅｎｇ，ＬＩ　Ｓｈｕｂｉａｏ

doi:10.16774/j.cnki.issn.1674-2214.2017.03.011

Bulletin of Fermentation Science and Technology >

2017 , Vol. 46 >Issue 3: 183 - 187

DOI: https://doi.org/10.16774/j.cnki.issn.1674-2214.2017.03.011

Ｅｆｆｅｃｔ　ｏｆ　ｃｏｍｐｏｕｎｄ　ｈｙｄｒｏｃｏｌｌｏｉｄｓ　ｏｎ　ｂａｋｉｎｇ　ｑｕａｌｉｔｙ　ｏｆ　ｂｒｅａ

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Ｓｈａｎｄｏｎｇ　Ｆｕｆｅｎｇ　Ｆｅｒｍｅｎｔａｔｉｏｎ　Ｃｏ．，Ｌｔｄ．，Ｌｉｎｙｉ　２７６６００，Ｃｈｉｎａ

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Ｔｈｅ　ｅｆｆｅｃｔｓ　ｏｆ　ｄｉｆｆｅｒｅｎｔ　ｈｙｄｒｏｃｏｌｌｏｉｄｓ　ｃｏｍｐｌｅｘｅｓ（ｘａｎｔｈａｎ　ｇｕｍ，ｇｕａｒ　ｇｕｍ，
ｈｙｄｒｏｘｙｐｒｏｐｙｌ　ｍｅｔｈｙｌｃｅｌｌｕｌｏｓｅ（ＨＰＭＣ）ａｎｄ　ｓｏｄｉｕｍ　ａｌｇｉｎａｔｅ）ｏｎ　ｔｈｅ　ｑｕａｌｉｔｙ　ｏｆ　ｂｒｅａｄ　ｂａｋｉｎｇｗｅｒｅ　ｓｔｕｄｉｅｄ．Ｔｈｅ　ｒｅｓｕｌｔｓ　ｓｈｏｗｅｄ　ｔｈａｔ　ｔｈｅ　ａｄｄｉｔｉｏｎ　ｏｆ　ｃｏｍｐｏｕｎｄ　ｈｙｄｒｏｃｏｌｌｏｉｄｓ　ｉｎ　ｂｒｅａｄ　ｃｏｕｌｄｍａｋｅ　ｕｐ　ｆｏｒ　ｔｈｅ　ｄｅｆｅｃｔｓ　ｏｆ　ｓｉｎｇｌｅ　ｈｙｄｒｏｃｏｌｌｏｉｄ　ｏｎ　ｓｐｅｃｉｆｉｃ　ｖｏｌｕｍｅ，ｔｅｘｔｕｒｅ　ａｎｄ　ｓｅｎｓｏｒｙ．Ｔｈｅｂａｋｉｎｇ　ｑｕａｌｉｔｙ　ａｎｄ　ｔｈｅ　ａｎｔｉ－ａｇｉｎｇ　ｏｆ　ｂｒｅａｄ　ｗｅｒｅ　ｓｉｇｎｉｆｉｃａｎｔｌｙ　ｉｍｐｒｏｖｅｄ　ｗｈｅｎ　ｔｈｅ　ｍａｓｓ　ｒａｔｉｏ　ｏｆ
ｘａｎｔｈａｎ　ｇｕｍ，ｓｏｄｉｕｍ　ａｌｇｉｎａｔｅ　ａｎｄ　ＨＰＭＣ　ｗａｓ　１∶２∶６，ｗｉｔｈ　ａ　ａｄｄｉｎｇ　ａｍｏｕｎｔ　ｏｆ　０．１５％，ｒｅｓｕｌｔｉｎｇ　ｉｎ　ｅｘｔｅｎｄｅｄ　ｓｈｅｌｆ　ｌｉｆｅ

Key words： ｃｏｍｐｏｕｎｄ　ｈｙｄｒｏｃｏｌｌｏｉｄｓ; ｂａｋｉｎｇ　ｑｕａｌｉｔｙ; ｓｐｅｃｉｆｉｃ　ｖｏｌｕｍｅ; ｔｅｘｔｕｒｅ; ａｎｔｉ－ａｇｉｎｇ

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ＦＡＮ　Ｔｉｎｇｔｉｎｇ，ＹＵＥ　Ｚｈｅｎｇ，ＬＩ　Ｓｈｕｂｉａｏ . Ｅｆｆｅｃｔ　ｏｆ　ｃｏｍｐｏｕｎｄ　ｈｙｄｒｏｃｏｌｌｏｉｄｓ　ｏｎ　ｂａｋｉｎｇ　ｑｕａｌｉｔｙ　ｏｆ　ｂｒｅａ[J]. Bulletin of Fermentation Science and Technology, 2017 , 46(3) : 183 -187 . DOI: 10.16774/j.cnki.issn.1674-2214.2017.03.011

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