Optimization of complex bread additives
Based on a variety of different effects of bread additives, this experiment use single factor experiments and orthogonal test to study the improvement about the quality of bread additives. The experimental results showed that the best ratio is 0.06% α-amylase, 1.5% L-ascorbic acid, 1.5% carrageenan, 1.0% defatted soy flour, 0.2% glycerin monostearate, 0.3% egg powder and 0.2% stearic acid sodium lactate(SSL) as well as the bread quality has been obviously improved.