真菌复合酶制剂对面包品质改良作用的研究

Improving Bread Quality by Fungal Compound Enzymes

本文研究利用酶作为添加剂改善面包制作的品质,结果表明,黑曲霉发酵产生的α-淀粉酶(FAA)和葡萄糖氧化酶(GOD)在正常面包加工的条件下可促进面包发酵、提高面团筋力、增加成品面包的体积;两种酶的复合应用可产生协同增效作用,并可弥补葡萄糖氧化酶单一作用使面团延伸度下降的缺陷。

Improving bread quality with enzyme additives was studied. The results showed promote that the α - amy-lase (FAA) and glucose oxidase (GOD) of Aspergillus niger could dough fermentation,and increase the intensity of dough and the volume of bread. Incorporation of FAA and GOD showed synergy effect and could supply the deficiency caused by using GOD alone.