酶制剂在全麦食品品质改良中的应用研究  

Review on the application of enzymes in quality improvement of whole wheat food

作　　者：崔兆惠 赵文华 李书国[1] 

机构地区：[1]河北科技大学生工学院,河北石家庄050018 [2]河北黑马粮油工业有限公司,河北辛集052360

出　　处：《粮食与油脂》2016年第2期82-85,共4页Cereals & Oils

基　　金：河北省科技支撑计划项目(14227121D)

摘　　要：介绍了全麦粉的概念、营养保健价值,分析了全麦粉及其食品加工中存在的问题及解决途径,综述了酶制剂在全麦粉品质改良中的作用机理和对全麦食品品质的影响,提出了酶制剂在全麦食品品质改良应用方面的建议。The definition of whole wheat food and its nutritional and medical value were briefly introduced. The problems exsited in whole wheat flour processing and the resolution methods or procedures to improve the quality of whole wheat food were analyzed. The acting mechanism of enzyme and their influence on the quality of whole wheat food were reviewed. In the end, some suggestions were put forward to solve the existing problems on enzymes application to improve quality.

关 键 词：酶制剂 全麦食品 品质改良 小麦加工 

分 类 号：TS201.25[轻工技术与工程—食品科学]