混合实验仪研究葡萄糖氧化酶对小麦粉品质的影响  

Study on the effect of glucose oxidase on the quality of wheat flour by Mixolab

作　　者：张进萍 包杰 朱天仪 ZHANG Jin-ping;BAO Jie;ZHU Tian-yi(Technology Center of Shanghai Liangyou(Group)Co.,Ltd.,Shanghai 200333,China)

机构地区：[1]上海良友(集团)有限公司技术中心,上海200333

出　　处：《粮食与油脂》2023年第10期44-46,共3页Cereals & Oils

摘　　要：以小麦粉为原料,向其中添加葡萄糖氧化酶(GOD)制成样品,采用混合实验仪测定GOD对小麦粉粉质特性、糊化特性及标准测试斜度的影响。结果表明:GOD对小麦粉的粉质特性、糊化特性及标准测试斜度有明显的影响,当其添加量为15 mg/kg时,效果最佳。Using wheat flour as raw material,glucose oxidase(GOD)was added to make samples,and the effect of GOD on the farinograph characteristics,gelatinization characteristics and standard test slope of wheat flour was measured by Mixolab.The results showed that GOD had a significant impact on the farinograph characteristics,gelatinization characteristics and standard test slope of wheat flour,and the best effect was obtained when its addition amount was 15 mg/kg.

关 键 词：葡萄糖氧化酶 小麦粉 混合实验仪 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]