蔗糖酯 (焙烤应用) 三菱.pdf

Lesson 4 在烤焙产品的应用 Application for Bakery Products Contents 1. Introduction 介绍 2. Flour Components 面粉的组成 组成、分类、特征和用途 Components, Flour classification, its features and usage 3. Effect of Emulsifier 乳化剂的效果 1) Effect on Starch 对淀粉的效果 i. Starch - emulsifier complex 淀粉-乳化剂复合体 ii.Anti retrogradation 防止老化 iii.Control of gelatinization 糊化的控制 2) Effect on Protein,Lipid 对蛋白质和油脂的效果 Ref. Substitution of Glycolipid 糖脂类的替代物 4. Bakery Applications 焙烤的应用 1) Effects on Bread 在面包的效果 2) Effect on Cookies 在饼干的效果 3) Improvement of Frozen Dough for Bread 对面包冷冻生面团的改良 1 Application for Bakery Products Contents - continued 5. RYOTO ESTER SP RYOTO SP 1) Examples of SP Formulations SP的配方例 2) Polymorphism of Monoglyceride 单甘酯的多形构造 3) Effect of Sugar Ester Type on SP 对SP有效的SE类型 4) Merits of RYOTO ESTER SP SP的优点 5) Making Sponge Cake with RYOTO ESTER SP 用RYOTO SP制作海绵蛋糕 i. Butter Sponge Cake 海绵蛋糕的面团 ii. Improvement of batter and cake volume and stability of SP functionality by SE SE对改进面团和蛋糕体积及SP功能稳定性 Ref. Example of procedure for preparation of Ryoto SP RYOTO SP的制作例 2 1. Introduction Abstract of Session 95 Carbohydrate at 2001 IFT Annual Meeting 2001 IFT年会上有关95碳水化合物会议的要点 The synergistic use of Sucrose Ester (SE) and Sodium Stearoyl Lactylate (SSL) in MRE pouched bread 蔗糖酯（SE）和硬脂酰乳酸钠（SSL）在MRE袋装面包中的相辅相成作用 M. J. Richardson, DoD Combat Feeding Program,