酵母浸出粉胨葡萄糖琼脂培养基(YPD)的应用( 二 )

粉质实验表明，复配乳化剂可以改善面粉的粉质特性，中筋粉中添加面粉质量分数2%和3%的乳化剂后面团的吸水率和形成时间没有显著变化，稳定时间由7.6min升高到13.4min和14.8min,弱化度由48FU减少到16FU和10FU,粉质质量指数由43提高到136和154 。

拉伸实验表明，添加乳化剂后面团的拉伸能量变大，筋力增强，延伸度增大，有利于面团的加工性质，其中添加3%质量分数的乳化剂效果优于添加2%质量分数的乳化剂。 #培养基#

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