Effects of food additives on the quality of whole wheat flour-made steamed bread

The effects of distilled monoglyceride,soybean lecithin and ascorbic acid on the quality of whole wheat flour- made steamed bread were investigated. The optimum additions of distilled monoglyceride,soybean lecithin and ascorbic acid in the preparation of steamed bread were determined by single factor experiment together with the orthogonal experiment. The results indicated that the quality of steamed bread made from the tested whole wheat flour was improved significantly after adding distilled monoglyceride,soybean lecithin and ascorbic acid. The optimal quality of steamed bread made from the tested whole wheat flour was obtained when the additions of distilled monoglyceride,soybean lecithin and ascorbic acid were 5 g / kg,3 g / kg and 80 mg / kg,respectively.