中文摘要：

试验研究了大豆浓缩磷脂、粉末磷脂、单硬脂酸甘油酯及单双硬脂酸甘油酯对面包品质及抗老化效果的影响。结果发现,在添加量为0.2%~1.0%时,4种添加剂对改善面包的感官品质、比容和质构（硬度、黏聚性和咀嚼性）均有一定效果。其中大豆粉末磷脂对面包品质影响最大,当添加0.8%的大豆粉末磷脂时,面包品质最好,抗面包老化效果最明显。试验的研究结果对面包品质的改良、延长面包存贮期具有一定的实际意义。

英文摘要：

The effects of the amount of food additives including concentrated soybean phospholipids, powdered soybean phospholipids, monoglycerides and mono-and diglycerides on the bread quality were studied. It was found that all of them could significantly improve the bread quality with the amount range of 0.2%~1.0%. However, powdered soybean phospholipids had the most important influence on the bread quality and the best anti-aging effect on the bread. When 0.8% dosage of powdered soybean phospholipids was added, the best quality bread was given. The results would be of practical significance on the improvement of bread quality and extended the shelf life of bread.