酶和酵母在面包制造过程中的作用

Functions of Enzymes and Yeast in the Production of Bread

本文主要介绍面包制作各阶段最重要的酶类活性。强调在整个生产过程中能提高产品质量，降低生产成本的专用外源酶的重要作用，并介绍了酵母在面包生产中的作用。

This paper mainly introduced the actlvlties of the most important enzyrncs in every stage of bread producion,and emphasized the important function of the special exogenous enzymes that can improve the product quantity and reduce production costs during the whole production. Additionally, the function of yeast in hread production was introduced