【摘要】 利用实验磨进行苦荞制粉,然后以苦荞小麦混合粉为对象,参照国际标准分析方法,系统分析葡萄糖氧化酶对混合粉流变学特性的影响。结果表明,随着葡萄糖氧化酶添加量的增加,混合粉粉质特性和烘焙品质得到不同程度的改善,而拉伸特性则并没无明显变化。葡萄糖氧化酶的最佳添加量为5 mL/100g。更多还原

【Abstract】 Buckwheat was made into flour by experimental milling. Based on international standard analytical method,the effect of glucose oxidase on the rheological character of buckwheat–wheat blend flour was investigated. The results showed that farinographic and baking properties were improved at different extent with the glucose oxidase increase. While it didn’t show any obvious contribution to the extensionagraphic properties of dough mixture by adding glucose oxidase. The best adding amount of glucose oxidase was 5 mL/100 g.更多还原