对焙烤食品中酶制剂应用的有关探讨

Discussion on the Application of Enzyme Preparations in Baked Goods

随着人们生活水平的不断提高,人们对饮食的要求也在不断提高,且喜好也在不断地变化,因此烘烤食品的品种也在不断增加。当前,国内的焙烤行业和国际焙烤水平还有着一定的差距,尤其是在焙烤食品的制作工艺以及质量上存在着诸多问题。为了不断改进焙烤食品的质量,目前国际同行中在制作的过程中主要添加酶制剂来进一步改善食品的口感以及质量。

With the continuous improvement of people’s living standards, the requirements for diet are constantly improving, and their preferences are constantly changing. At present,there is still a certain gap between the domestic baking industry and international baking technology, especially there are many problems in the production process and quality of baked goods.In order to continuously improve the quality of baked goods, the current international counterparts in the process of production mainly add enzyme preparations to further improve the taste and quality of food.