摘要
研究了在面包粉改良中用葡萄糖氧化酶代替传统强筋剂溴酸钾的问题,经过单因素试验和正交试验得到了代替溴酸钾的最优化配方。
In this paper, the problem of replacing PB by Gluzyme in flour improvers was studied, and an Optimization design was obtained by single factor and orthogonal test.
出处
《现代食品科技》
EI
CAS
2005年第3期64-66,共3页
Modern Food Science and Technology
