真菌α-淀粉酶应用于面包生产的研究

Studies on the Use of Fungal α-amylaes in the Bread -making Industry

对自制的真菌α－淀粉酶在面包生产中应用进行了研究，结果表明：添加真菌α－淀粉酶，可以缩短面包发酵时间，面包体积明显增大，品质得到改善。将酶与乳化剂、Vc配合制备面包添加剂，效果令人满意。

The use of fungal α-amylaes in the bread - making industry were investigated. The results showed that the times of dough fermetation were decreased, loaf volumes were increased, loaf quality were obviously improved by the addition of fungal α-amylaes. The bread - making additives that were prepared by the enzyme,emulsifier, and Vc were satisfactory.