摘要
该文研究了α-淀粉酶对面包品质的改良。在面粉中添加不同量的α-淀粉酶,通过对比试验,确定α-淀粉酶的添加量为面粉量的0.06%~0.1%时效果最好。
The improvement of α-amylase on bread quality was studied.Different amount of α-amylase was added into flour,contrast experiment was made to get an optimal result of improving bread quality,that is,the amount of adding α-amylase was 0.06%～0.1% of flour.The bread produced on this process conditions could make a profit of 63.7%.
出处
《中国酿造》
CAS
北大核心
2008年第4X期42-43,共2页
China Brewing
