酶制剂在改良面条专用粉中的应用  

Application of Enzyme Preparation of Noodle Powde

作　　者：杨春玲[1] 杨路加 

机构地区：[1]中央储备粮大连直属库,辽宁大连116034

出　　处：《粮食科技与经济》2013年第2期52-54,共3页Food Science And Technology And Economy

摘　　要：将葡萄糖氧化酶(Gluzyme10,000BU)和脂肪酶(Noopazme)以不同量添加到面条粉中,通过流变学特性测定,在适量添加时,面团的稳定时间、评价值等指标增加,表明面筋的网络结构得到了增强;经蒸煮实验进行品评,在耐煮性、咬劲、颜色等方面得到了较好的改善。Glucose oxidase （Gluzyme10,000BU） and lipase （Noopazme） in various amounts added to the noodles powder determined by the rheological properties in the appropriate amount is added,the stabilization time of the dough product value indicators increased, indicating that the gluten network architecture has been enhanced.Cooking experiment conducted tasting better improvement in bite ,color.

关 键 词：酶制剂 葡萄糖氧化酶 脂肪酶 面条品评 

分 类 号：TS211.4[轻工技术与工程—粮食、油脂及植物蛋白工程]