It is revealed that the sodium stearoyl lactylate with a chain lenth of 18 carbons is deemed to be the best additive for the steamed bread making;sodium oleic-acyl la.

• 以馒头的总评分确定作用效果最好的为十八碳链长度的硬脂酰乳酸钠,其次为油酰乳酸钠以及棕榈酰乳酸钠。