葡萄糖氧化酶复合改良剂对面粉烘焙品质特性的影响  

Effect of A Compound Flour Conditioner with Glucose Oxidase on Baking Quality of Flour

作　　者：张守文[1] 高红岩[1] 

机构地区：[1]黑龙江商学院食品工程系,哈尔滨150076

出　　处：《中国粮油学报》2000年第4期9-13,共5页Journal of the Chinese Cereals and Oils Association

基　　金：黑龙江省自然科学基金

摘　　要：本文以丹麦诺和诺德公司生产的新型酶制剂葡萄糖氧化酶为主要试验材料 ,通过复合的面粉品质改良剂 ,研究其对面团烘焙品质特性的影响 ,探讨它们对中低筋面粉品质改良的作用及相互关系 ,进而筛选出能够替代溴酸钾 ,改良面粉烘焙品质的天然、安全、高效的食品添加剂。The flour conditioner used in the study is a new type of enzyme preparation including glucose oxidase produced by Novo Nordisk Company in Sweden.The effects of the compound flour conditioner on baking characteristics of low and medium gluten flours flos were studied. The purpose of the study is to select a new type of native,safe and efficient food additives which can take place of potassium bromate.

关 键 词：葡萄糖氧化酶 面粉 烘焙品质 改良剂 

分 类 号：TS202[轻工技术与工程—食品科学] TS213.2[轻工技术与工程—食品科学与工程]