【摘要】 酶制剂正作为一种新型的品质改良剂应用于面粉和食品工业。与传统的改良剂相比,由于作用机理特殊,酶制剂往往能达到一般改良剂所无法达到的效果,且具有安全的特点。着重就α-淀粉酶、木聚糖酶以及葡萄糖氧化酶在面团中的作用及影响进行了研究,研究结果表明,不同的酶制剂可从不同的角度改善面团的特性。更多还原

【Abstract】 Enzyme is now used as an new type of flour improver in flour industry, compare with traditional flour improvers, enzyme improvers have special action mechanism, so they can get special effects, and are more safety. The paper mainly studied the impact of three kind of enzymes on the flour dough, the xylanase, gluzyme and α-amylase. The result shows that both the three enzymes can improve the rheologic peculiarities of flough in different degree.更多还原