Emulsifier’s Influence on the Quality of Frozen Dough

Abstract

The study focused on the effect of four emulsifier ssl-csl, three monoesters, the single glyceride, the sugar ester for the quality of frozen dough steamed bread. We found the best percentage of additives through a single factor experiment and orthogonal experiment .The results showed that: the best formula was 0.2% ssl-csl, 0.25% three monoesters, 0.25% single glycerides, 0.5% sucrose ester. This compound emulsifier can improve the toughness of steamed bread, all indications were ideal.