摘要
葡萄糖氧化酶是一种新型的面包品质改良剂,本文通过粉质实验及供焙实验对其进行研究,并与溴酸钾作了对比。结果证明,葡萄糖氧化酶具有很好的氧化作用,能增大面团强度,进而改善面色品质,可以替代溴酸钾。
Glucose oxidase is a new enzyme used forbread - baking improvement. measured by farinograph andbaking tests, it appears to have good oxidation to strengthenthe dough and improve the quality bread bread compared withKBrO3. So it can be a replacer of KBrO3.
出处
《食品工业》
北大核心
1999年第6期23-24,共2页
The Food Industry