Zhicheng Li
College of Food Science & Engineering, Northwest A&F University 相关阅读

In order to enhance milk consumption, and to improve the nutritional value and sensory quality of steamed bun, and to improve the safety of bread, the effect of addition of milk and peptide derived of milk protein (PDMP) on bread quality were studied with ordinary flour. The quality of toast bread prepared with ordinary flour and with bread flour are the same, when adding 60 ml/kg milk and 140 mg/kg PDMP in ordinary flour. Although the quality of bread prepared by traditional baking technology is superior to steaming technology, and steaming and baking technology, the steaming technology of steamed bread is also feasible. The content of acrylamide of baking bread were up to 92.6 µg/kg while the steamed bread were not detected (<5 µg/kg), so the steamed bread is far safer than toast bread.