酶制剂对广式大包的影响研究

Study on the Effect of Enzyme Preparations on the Cantonese Steamed Stuffed Bun

为探讨添加脂肪酶、α-淀粉酶、木聚糖酶、葡萄糖氧化酶和复配乳化剂对广式大包的影响,本实验利用粉质仪、拉伸仪和混合实验仪进行参数测定,结合成品大包的感官评价,验证各个酶制剂的作用,为广式大包研究者提供数据参考。

In order to study the effect of lipase,α-amylase,xylanase,glucose oxidase and compound emulsifier on the cantonese style steamed bun.In this experiment,the parameters were measured by farinograph,tensile tester and mixing tester,and combined with the sensory evaluation of cantonese steamed stuffed bun.The effect of each enzyme preparation was verified to provide data reference for researchers of cantonese style steamed bun.