葡萄糖氧化酶对小麦品质的改良作用

MODIFICATION OF RHEOLOGICAL QUALITY OF WHEAT FLOUR WITH GLUCOSEOXIDASE

葡萄糖氧化酶已被面粉行业作为面粉改良剂广泛使用,其对面粉品质的改良作用可与溴酸钾媲美。通过单因素实验研究葡萄糖氧化酶对面团的粉质特性、拉伸特性、面粉糊化粘度特性、动态流变学特性,探讨葡萄糖氧化酶对面粉品质改良的作用及相互关系。

Glucoseoxidase has been widely used as flour modifying agent in flour industry, whose modifying effect, some scholars think,would be able to match that of potassium bromate. In this assay, effects of glueoseoxidase on some attributes of dough such as farinaceous feature, extension property, pasting viscosity property and dynamic rheologieal character have been determined through single factor experiment, and its effects on modification of flour quality and the interaction between them have been discussed.