酶制剂在面包品质改良方面的研究进展  

Studies on the Action Mechanism of Enzymic Preparations to Improve the Baking Quality of Bread

作　　者：郭玲玲[1] 张巍[1] 史铁嘉 

机构地区：[1]齐齐哈尔职业学院,黑龙江齐齐哈尔161005 [2]沈阳市产品质量监督检验研究院食品安全所,沈阳110022

出　　处：《农业科技与装备》2010年第7期37-39,共3页Agricultural Science & Technology and Equipment

摘　　要：简述淀粉酶、脂肪酶、木聚糖酶、葡萄糖氧化酶、转谷氨酰胺酶等酶制剂的特性及其对面包烘焙品质的改良机理及效果,探讨酶复合制剂对面包体积、老化速度、感官质量的影响,旨在为应用生物酶制剂改良面包品质提供有益参考。The paper discussed the effects of some enzymes such as amylase, lipase, xylanase, glucose-oxidase, transglutaminase on the bread quality that include the bread volume, stalling, sensual indexes in order to provide some beneficial reference for the broad application of enzymic preparations.

关 键 词：酶制剂 面包 烘焙品质 改良剂 

分 类 号：TS201.25[轻工技术与工程—食品科学] TS213.21[轻工技术与工程—食品科学与工程]