摘要
研究了不同浓度的α-淀粉酶对面包的体积、质地、表皮色泽和风味以及抗老化等方面的影响,探讨了α-淀粉酶对面包品质的影响的作用机理,并确定了使面包达到最佳品质的α-淀粉酶的用量。
The influences and mechanisms of α-amylase on bread volume,color,flavor,texture and anti-ag ing are studied in this paper.The optimal quantity of α-amylase was decided to make g ood property bread.
出处
《食品工业科技》
CAS
CSCD
北大核心
2003年第3期17-18,共2页
Science and Technology of Food Industry
