Study on bran bread compound improver of Spring 36 Triticale

LIU Ya; ZHOU Jie-xiang; ZHENG Xin-jiang; YUAN Qing-feng; MU Pei-yuan; SANG Wei; GUAN Li-jun; LI Ping; ZHANG Jing

doi:10.13386/j.issn1002-0306.2014.24.058

LIU Ya, ZHOU Jie-xiang, ZHENG Xin-jiang, YUAN Qing-feng, MU Pei-yuan, SANG Wei, GUAN Li-jun, LI Ping, ZHANG Jing. Study on bran bread compound improver of Spring 36 Triticale[J]. Science and Technology of Food Industry, 2014, (24): 312-316. DOI: 10.13386/j.issn1002-0306.2014.24.058

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Study on bran bread compound improver of Spring 36 Triticale

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In order to develop suitable bran bread compound improvers of Spring 36 Triticale, and promote sensory characteristics of bread, the response surface experiments were used to optimize quality improver on the basis of previous studies. Optimal formula of bran bread compound improvers were:ascordic acid 50mg/kg, emulsifiers 3.08g/kg, enzymes 70mg/kg, thickeners 3.63g/kg. According to this formula, the bran bread sensory score was 79.5, and the bran bread quality improved obviously.

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Study on bran bread compound improver of Spring 36 Triticale

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