不同酶制剂在面粉中的应用探讨

Study the Different Enzymes Application in Wheat Flour

酶制剂作为一种具有高效专一催化作用的蛋白质,现已越来越多地取代化学改良剂应用于面粉及其制品的品质改良中,通过对各种酶制剂的研究发现,这些酶制剂在面粉品质的改良中有安全、高效以及成本低等诸多优点。

As an efficient, specificity catalytic protein, enzymes have taken the place of chemical modifier to be used as flour and flour products modifying agents, research of such enzymes indicated they own the following advantages such as safe, efficient, cheap, etc.