麦芽糖淀粉酶对面包抗老化的应用研究

Study on the Application of Maltose Amylase on Anti-aging of Bread

我国烘焙行业发展较快,面包品种层出不穷。面包随着放置时间变长会发生淀粉老化的问题,影响面包的口感和销售。本文分析了面包变干老化的原因,研究了麦芽糖淀粉酶作用温度、作用机理,旨在深入探析麦芽糖淀粉酶在面包烘焙中的作用。

The baking industry in China has developed rapidly,with an endless variety of bread varieties.However,as bread is stored for a longer time,starch aging can occur,affecting the taste and sales of bread.This article analyzes the reasons for bread drying and aging,studies the temperature and mechanism of action of maltose amylase,and aims to deeply explore the role of maltose amylase in bread baking.