| 复合膨松剂的复配技术在焙烤食品中的应用 |
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| 引用本文： | 董海洲,刘传富,侯汉学.复合膨松剂的复配技术在焙烤食品中的应用[J].现代商贸工业,2002(9):48-50. |
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| 作者姓名： | 董海洲 刘传富 侯汉学 |
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| 作者单位： | 山东农业大学食品科学与工程学院,271018 |
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| 摘 要： | 论述了复合膨松剂的化学组成、复配形成和原则、种类及使用复合膨松剂时应考虑的因素,并对复合膨松剂的作用机理进行了探讨,以期对焙烤食品生产企业有所启发。
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| 关 键 词： | 复合膨松剂 焙烤 复配 |
Studies on the use of leavening agent complex technology in baking foods |
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| Abstract: | The essay Summarize the Chemical Composition,Categories,Compound form and priciples of Complex leavening agent.It also Summarizes,the factors,that Should be Considered in use.The effect mechanism of leavening agent.Was deeply discussed.The author expects that it can give.Some elicitation to the baking food corporation. |
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| Keywords: | Complex leavening agent baking technology |
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