The chestnut bread compound improver

This is the first research on chestnut bread baking and aging.xanthan gum、a-amylase and monoglyceride were selected.Single-factor test showed that the quality of chestnut bread was improved by 0.5%、1%、1.5%、2% xanthan gum.When adding 1% xanthan gum,chestnut bread not only had good baking quality,but also delay the aging;When α-amylase was added to chestnut bread at 0.01% or 0.005%,anti-aging effect and baking quality were better than the control group,but when it was at 0.03%,0.06%,chestnut bread baking quality become poor.Monoglyceride was able to delay aging at the all different dosage,but bread baking quality all turned negative side.During orthogonal test,results indicated that bread staling was controlled to a great extent by adding 1.5% xanthan gum 、0%a-amylase and 0.3%monoglyceride and bread quality maintained well during the storage.The hardness of bread crust was reduced by 44%than the control group during the storage period,and the shelf life of the baked product was also extended.