脂肪酶对低筋小麦粉溶剂保持力的影响研究

Study on effect of lipase on solvent retention capacity of low-gluten wheat flour

研究了脂肪酶对低筋小麦粉溶剂保持力(SRC)和应用效果的影响。结果表明:脂肪酶具有正向调节低筋小麦粉乳酸SRC值和蔗糖SRC值、负向调节低筋小麦粉的碳酸钠SRC值、提高低筋小麦粉烘焙品质的作用。

The effect of lipase on the solvent retention capacity(SRC)and application effect of low-gluten wheat flour was studied.The results showed that lipase had the functions of positively regulating the lactic acid SRC value and sucrose SRC value of low-gluten wheat flour,negatively regulating the sodium carbonate SRC value of low-gluten wheat flour,and improved the baking quality of low-gluten wheat flour.